Mussels à la Provençale (Mussels in Tomato, Garlic and White Wine Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1600 g fresh mussels, cleaned and debearded
- 400 g tinned chopped tomatoes
- 150 ml dry white wine
- 3 shallots, finely sliced
- 3 garlic cloves
- 15 g fresh basil leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 232 kcal
- Protein
- 16.5 g
- Carbohydrate
- 12.1 g
- of which sugars
- 5.2 g
- Fat
- 9.8 g
- of which saturates
- 1.4 g
- Fibre
- 1.8 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot with a lid and cook the shallots and garlic for 5 minutes until softened.
- 2
Add the tinned tomatoes and white wine, bring to a simmer and cook for 10 minutes until slightly thickened.
- 3
Tip in the mussels, cover with the lid and cook for 4-5 minutes, shaking the pot once or twice, until the mussels have opened.
- 4
Discard any mussels that stay closed.
- 5
Stir through the basil leaves and season with black pepper.
- 6
Spoon into bowls with plenty of the sauce.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.