Moules a la Provencale Recipe

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7 votes | 17529 views

One of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.33 view details
  • 1 1/2 pounds fresh mussels
  • 1 cup dry white wine
  • 4 garlic cloves, coarsely chopped
  • 2 imported bay leaves
  • 4 shallots, coarsely chopped
  • 1 1/2 pounds plum tomatoes, peeled, cored, seeded, and chopped
  • 1/4 teaspoon hot red pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons minced flat-leaf parsley


  1. Thoroughly scrub the mussels; rinse with several changes of water. Beard the mussels.
  2. Place the mussels in a nonreactive large skillet along with the wine, garlic, bay leaves, and shallots.
  3. Cover and cook just until the mussels begin to open, 3 or 4 minutes. Do not overcook.
  4. Remove from heat.
  5. Remove the mussels from the pan with a slotted spoon. Discard any mussels that do not open.
  6. Strain the cooking liquor through several thicknesses of dampened cheesecloth; reserve.
  7. When the mussels are cool enough to handle, remove only the top shells from the mussels. Arrange the mussels in their shells in 4 shallow soup bowls.
  8. Wipe out the saucepan to remove any traces of sand or grit.
  9. Return the strained liquor to the saucepan and add tomatoes and red pepper flakes. Bring to a boil over high heat. Cook for 2 to 3 minutes. Add the olive oil and stir to blend.
  10. Spoon the sauce over the mussels. Sprinkle with the parsley and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 4 servings
Calories 258  
Calories from Fat 67 26%
Total Fat 7.53g 9%
Saturated Fat 1.25g 5%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 499mg 21%
Potassium 995mg 28%
Total Carbs 14.99g 4%
Dietary Fiber 2.0g 7%
Sugars 4.59g 3%
Protein 21.89g 35%
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  • O.S.
    • Mihir Shah
      Used as appetizers for a super bowl party - the cooking time suggested in this recipe is perfect for the mussels. I probably would leave a little of the garlic / shallots in the broth instead of straining them all out. Will make again!
      I've cooked/tasted this recipe!
      This is a variation
      • Kimi
        My husband really enjoyed this dish. I can only go by what he said about it as I can't eat mussels.
        I've cooked/tasted this recipe!
        • Frank Fariello
          Nothing like moules frites! Love 'em.
          I've cooked/tasted this recipe!
          • cindy
            I've cooked/tasted this recipe!


            • ShaleeDP
              December 27, 2013
              this sounds good.... anther pica-pica for drinks and friends.
              • Kimi
                December 16, 2009
                This looks really good. I'm going to make it for my husband for our anniversary at the end of the month. I can't eat mussels but I still make them for him. <3
                • Corey Irwin
                  October 4, 2009
                  This recipe would go really well with a nice Belgian beer. :)

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