Mussels Provençal

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 12 mins

Mussels make a savory broth that is best sopped up with French bread. Serves 2 as a main course or 4 as an appetizer.


2tablespoons olive oil
1/2cup finely chopped red onion
1medium fennel bulb, trimmed and chopped
2cloves garlic, minced
1large tomato, cored and chopped
1 1/2teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
3/4cup white wine or dry vermouth
2pounds mussels, cleaned and debearded


  1. Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add fennel and garlic; saute 3 minutes.
  2. Add tomatoes, rosemary, thyme, salt, pepper and wine. Bring to a boil. Add mussels and toss.
  3. Cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Serve with French bread to soak up the juices.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 520
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 3g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 7g
  • Cholesterol 125mg
  • Sodium 1020mg
  • Potassium 1030mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 2g
  • Protein 55g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 90%