Penn Cove Mussels Provencal Recipe

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3 votes | 6712 views
Prep time:
Cook time:
Servings: 1


Cost per recipe $1.77 view details
  • Mussels In Shell – de-bearded Penn Cove (Whidbey Island) 16 oz
  • Olive Oil 1 fl. oz
  • Garlic – shaved cloves, whole slices 1 tsp.
  • Onion – white, minced fine 1 Tbsp.
  • Roma Tomato – diced ½” ¼ cup
  • Sea Salt 1/16 tsp.
  • Pepper – ground 2-3 turns
  • White Wine 1 fl. oz
  • Italian Parsley – chopped coarse 2 tsp.


  1. Heat the olive oil in a sauté pan, when the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden. Add the mussels to the pan. Toss lightly, add the tomato and the seafood seasoning, cook and toss then add the clam juice/white wine. Cover and steam for 2 minutes or until the mussels have opened.
  2. Add the parsley, toss lightly. Place in the bowl placing some of the tomato on top. Serve.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 310g
Calories 345  
Calories from Fat 245 71%
Total Fat 27.75g 35%
Saturated Fat 3.88g 16%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 207mg 9%
Potassium 560mg 16%
Total Carbs 16.84g 4%
Dietary Fiber 3.4g 11%
Sugars 8.01g 5%
Protein 4.39g 7%
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  • John Spottiswood
    We planned to make this last night but the store we shopped in didn't have fresh mussels or clams. Instead of dropping it, we substituted shrimp and it was still delicious! I added a little extra garlic and white wine because I love extra sauce.

    Thanks for sharing, John!
    I've cooked/tasted this recipe!
    This is a variation
    • Nancy Miyasaki
      I've cooked/tasted this recipe!


      • Nancy Miyasaki
        October 2, 2008
        Sounds simple and delicious, John! We'll have to try this and post a picture!

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