Recipes > Mussels > Moules Provençals

Moules Provençales

Yield: 2 servings


2 lbs. PanaPesca Whole Shell Mussels

3/4 cup dry white wine

Provençale Sauce:

1 tbsp olive oil

2 shallots, chopped

1 stalk celery, chopped

1 garlic clove, crushed

1 teaspoon chopped fresh basil, plus extra to garnish

1 tsp dried Bouquet Garni

1 tbsp tomato paste

14-oz. can seeded, chopped plum tomatoes

Salt and freshly ground pepper, to taste

1 tsp sugar


Sweat onions, celery, garlic, basil in olive oil; add the bouquet garni. Stir in tomato paste, canned tomatoes and sugar. Season to taste. Cook over medium-low heat till flavors blend.

Place whole shell mussels in a non-reactive casserole dish, add wine, cover and bring to a boil over high heat, until shells are just open.

Drain cooking liquid, returning the opened mussels, in their shells, to the casserole dish.

Pour the hot Provençale sauce over the mussels and heat through. Sprinkle with chopped basil and/or parsley. Serve immediately in deep bowls.

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