Try out my delicious mussels provencal recipe right here! This mussel dish contains lush and light ingredients such as fresh tomatoes, black olives, capers, garlic and white wine… What an awesome summer meal this is!
Are you looking for a simple mussel recipe to make at home one of these days?
Something easy with no funny stuff in it.
But also a mussel recipe that is far away from the classic cream sauces or Asian twists? Frankly a light and simple pot of mussels for dinner with just a couple of mediterranean ingredients?
Then you should definitely try out my mussels provencal recipe!
True, this one might kind of look like another mussel recipe that you have probably heard of before. It also goes by the name of mussels marinara, mussels in a velvety tomato and basil sauce. That mussel dish is also known as mussels Fra Diavolo by the way.
Does that ring a bell?
I can’t say that I don’t like that mussel recipe, but I do prefer my mussels provencal to be honest.
The only difference between mussels marinara and my mussels provencal is that my tomato sauce right here is much chunkier. And it’s got a bunch of other delectable mediterranean ingredients in it. Apart from the fresh tomato you also need plain and simple ingredients such as fresh thyme, black olives, garlic and capers.
Oh and don’t forget that dry white wine! That’s what lifts this mussel provencal up.
Mussels and wine, now we’re talking.
Are you in?
Mussels Provencal Recipe (Moules à la Provençale)
We all love mussels!
Have you ever cooked with mussels before?
If you have, then you know that you have to free a little of your time to prep them right. Look, I like to prep mussels in a certain way, but that’s just a personal thing. If you feel like you don’t need to do it, your mussel dinner will be just as good!
What I like to do is first off rinse the fresh mussels under cold running tap water. After that I inspect them one by one. They sometimes need a little cleaning. Whatever stringy stuff that is protruding from the closed shells, I tear it off. And then I also like to scrape off any sediments and other on the shells using a not so sharp knife.
I want my mussels to look clean and appetizing. Not very fond of pots of mussels with barnacles and stuff still attached to them.
Again, that’s how I like my mussels.
But go ahead and do whatever you like best.
Cleaning them won’t make their flavor better.
It’s purely aesthetic.
Side Dishes for Mussels
I normally always serve mussels with a good old portion of sizzling homemade golden fries and a good dollop of freshly homemade mayo. But in this case here, this mussels provencal recipe really tastes way better with a side of garlicky grilled ciabatta on the side!
Not just because it is a great combo. Also because you will need it later on to mop up that gorgeous fresh tomato and white wine sauce in the end!
Do you love this mussels provencal recipe?
And I bet that you will also like this cold mussel vinaigrette appetizer with tomato and capers.
Or do you want the same but with an Asian twist to it? Then you should also take a look at my grilled Vietnamese mussels with butter, spring onion and peanuts!
Mussels Provencal Recipe
- 5 lbs fresh mussels (2 kg)
- 1 cup dry white wine (240 ml)
- 2 large fresh tomatoes
- 3,5 oz black olives (100 g)
- 2 tbsp capers in brine
- 3 garlic cloves
- 8 sprigs fresh thyme
- olive oil
- Rinse the mussels under cold running tap water. Brush them clean and scrape off any sediments on the shells using a sharp knife.
- Then rinse the mussels again and let them drain a little.
- Peel the garlic cloves and chop them up finely. Add them together with the fresh thyme sprigs to a large and high pan and pour in a good splash of olive oil.
- Place the pan over medium heat and stir well. Cook the garlic for 5 minutes. In the meantime chop up the tomatoes finely. Remove the pips from the black olives if that hasn’t been done yet and chop the olives up roughly. Add both the chopped tomatoes and olives to the garlic in the pan together with the salted capers. Season with a good dash of pepper and salt.
- Stir and cook the tomato for 2 minutes. Then pour in the dry white wine.
- Stir and bring the wine and tomatoes to a good boil. Then add the rinsed and drained mussels to the pan.
- Stir well and cover the pan now. Cook the mussels for 8 to 10 minutes until all the mussels are opened and cooked. Shake the pan regularly. Then remove the lid and stir the cooked mussels well. Season with extra pepper and salt. Remove the thyme. Scoop the mussels into large bowls and divide the rest of the tomato and wine sauce over them. Serve hot.