Medium

Mussels Provencal

Total Time
1h 19m
23m prep ยท 56m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
3 views
๐ŸŒฑ Vegan ๐Ÿฅฌ Vegetarian ๐Ÿฅ› Dairy-Free ๐Ÿฅœ Nut-Free โ˜ช๏ธ Halal โœก๏ธ Kosher

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Ingredients

  • 1 , 12 ounce
  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1 , 16 ounce
  • 1 teaspoon tomato paste
  • 5 freshs mushrooms , chopped
  • 1 teaspoon dried basil
  • 0.5 teaspoons dried oregano
  • 1 teaspoon dried tarragon
  • 36 raws green-lipped mussels
  • 0.5 cups olives , Optional
  • 2 freshs tomatoes , chopped

Instructions

  1. 1

    Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.

  2. 2

    Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.

  3. 3

    Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.

  4. 4

    Serve mussels and sauce over pasta.

Nutrition Facts

Per serving

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