Mussels Provencal

7 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!” - by Corinne Hobin

Directions

Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.

Nutrition

Amount Per Serving (6 total)

Calories
310 cal
15%

Fat
5.5 g
8%

Carbs
50.3 g
16%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

cassie

Mar. 16, 2007

"This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of..." See more chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns."

SunnyByrd

May. 21, 2010

"I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. :)..." See more"

Sunkist

Jan. 14, 2007

"Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, althou..." See moregh I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking."

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