Mussels Provençale

Author: Canadian Living

Serve these fragrant plump mussels with slices of crusty baguette.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 3 lbs mussels
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 1/2 teaspoon herbes de Provence
  • 1 1/2 teaspoon dried basil
  • 1 can diced tomato
  • 2 tablespoons tomato paste
  • 2 tablespoons finely chopped fresh parsley

Method

Rinse mussels and snip off any beards. Discard any that do not close when tapped. Set aside.

In large saucepan, heat oil over medium heat; fry onion, garlic and herbes de Provence, stirring occasionally, until onion is softened, about 3 minutes. Add tomatoes and tomato paste; bring to boil over high heat and boil until reduced by half, about 10 minutes.

Add mussels; stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5 minutes. Discard any that do not open. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 487 mg
  • Protein 14 g
  • Calories 175.0
  • Total fat 6 g
  • Cholesterol 28 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussels Provençale

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