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Mussels à la provençale
Mussels à la provençale

Mussels à la provençale

Preparation 10 min
Cooking time 30 min
Servings 4


  • 30 ml (2 tbsp) olive oil
  • 3 to 4 green onions, thinly sliced  
  • 4 to 5 garlic cloves, minced  
  • 1 can, 796 ml (28 oz), of diced tomatoes
  • 30 ml (2 tbsp) tomato paste
  • Salt and ground black pepper
  • 2 kg (5 lb) mussels
  • 45 ml (3 tbsp) fresh basil, chopped


  1. In a large cooking pot, heat the oil over medium heat.
  2. Sweat the onions and garlic.
  3. Add the tomatoes and tomato paste.
  4. Stir. Season with salt and pepper.
  5. Bring to a boil and simmer for 15 minutes.
  6. Meanwhile, rinse the mussels and drain.
  7. Add the mussels to the reduced sauce.
  8. Cover and cook over medium heat until all the mussels have opened.
  9. Stir mussels midway through cooking. 
  10. Add the basil.
  11. Place the mussels in soup plates and top with sauce
  12. Serve.
Availability in stores