You are here: Home » Recipes » Mussels Provencal Mussels Provencal Yield 4 servings Prep 10 mins Cook 12 mins This savory broth with delicately sweet mussels makes a great dinner for two. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Mussels make a savory broth that is best sopped up with French bread. Serves 2 as a main course or 4 as an appetizer. Ingredients 2 tablespoons olive oil1/2 cup finely chopped red onion1 medium fennel bulb, trimmed and chopped2 cloves garlic, minced1 large tomato, cored and chopped1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried1 teaspoon fresh thyme leaves or 1/2 teaspoon dried1/4 teaspoon salt1/4 teaspoon freshly ground black pepper3/4 cup white wine or dry vermouth2 pounds mussels, cleaned and debearded Instructions Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add fennel and garlic; saute 3 minutes. Add tomatoes, rosemary, thyme, salt, pepper and wine. Bring to a boil. Add mussels and toss. 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.