Mussels Provençale

Mussels Provençale


1.5kg large mussels, cleaned

2 tablespoons olive oil

1/2 cup white wine

1/2 cup celery, chopped finely

1 small leek, sliced thinly

2 garlic cloves, crushed

200g ripe tomatoes, chopped 

4 sprigs thyme

2 sprigs oregano

60g butter

juice of half a lemon

fresh parsley to serve



Place a large saucepan over a medium heat and add the olive oil. Add the celery, leek, garlic, tomato, thyme, oregano and stir for 5 minutes or until soft.

Add the white wine and cook for a further 5 minutes or until the liquid has almost evaporated.

Increase the heat to high, add the mussels and place a lid on the saucepan.  Cook for 3-4 minutes or until the are opened slightly,  shaking the pot occasionally. Quickly add the butter and lemon juice and shake the pot again.

Serve immediately in a bowl with the liquid spooned over, sprinkled with freshly chopped parsley and plenty of crusty bread.  Delicious with some homemade aioli on the side.

Bon appetit!