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

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


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



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