Mussels ala Provencale

Mussels ala Provencale


  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 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


This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021

Heat a large saute pan over 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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