Mussels a la Provençale

Cook Time 15 minutes

Servings 2


1kg black mussels, scrubbed, cleaned and debearded

2 tbsp extra virgin olive oil

2 French shallots, finely chopped

2 cloves of garlic, finely chopped

1 large ripe tomato, diced

3 sprigs thyme

2 bay leaf

¾ cup white wine, like chardonnay

Baguette, to serve


Heat a large saute pan over a medium-high heat. Add the oil, shallots and garlic and cook for a minute. Add tomato and herbs and cook for a further minute then mussels and wine. Cover with lid and cook for 2-3 min or until they start to open. Shake the pan a few times while cooking to help them open and cook evenly. Serve with baguette.


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