Provençale mussels

A Gallic classic, these Provençale mussels make a sophisticated entree for any dinner party.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Provençale mussels
  • 1.5 kilogram large mussels
  • 1 tablespoon extra-virgin olive oil
  • 1 trimmed (100g) stalk celery, sliced
  • 1/2 small (100g) leek, diced
  • 2 clove garlic, chopped finely
  • 1 medium (150g) ripe tomato, diced
  • 4 sprigs fresh thyme
  • pinch saffron threads
  • 1/2 cup (125ml) white wine
  • 50 gram butter
  • micro cress or fresh herbs, to garnish
  • lemon wedges and bread, to serve


Provençale mussels
  • 1
    Scrub the mussels under running cold water and remove the beards; discard mussels that are cracked.
  • 2
    Heat oil in a large saucepan over medium heat. Cook celery, leek, garlic, tomato and thyme, stirring, for 5 minutes or until vegetables soften. Add saffron and wine; cook for a further 5 minutes or until wine has almost evaporated.
  • 3
    Increase heat to high; add cleaned mussels to pan. Cook, covered, for 3-4 minutes, shaking pan occasionally. Remove opened mussels to a warm plate and repeat until all mussels have opened.
  • 4
    Remove the top shell of each mussel. Divide mussels between six warmed bowls. Spoon over the cooking liquid.
  • 5
    Meanwhile, heat the butter in a small saucepan over medium heat until it begins to froth and brown. Spoon the butter over the mussels.
  • 6
    Garnish with micro cress and serve with lemon wedges and crusty bread.


Not suitable to freeze or microwave.

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