Recipe > Main Dishes > Mussels Provencal

Mussels Provencal

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Servings: 4

Say “bonjour!” to the canned crushed tomatoes and clam juice the next time you’re in the canned food aisle and make this classic French recipe for Mussels Provencal in the blink of an eye. A well-stocked Cantry keeps you cooking exciting and memorable meals throughout the week!

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INGREDIENTS

  • 2 pounds mussels**
  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 1 cup chopped fresh fennel
  • 1 large garlic clove, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (10.5-ounce) can clam juice
  • 2 tablespoons fresh chopped parsley
  • Crusty Bread**

PREPARATION

Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside.

In 5-quart saucepan over medium heat, in hot oil, cook onion, fennel and garlic about 5 minutes or until softened. Add crushed tomatoes and clam juice; over high heat, heat to boiling. Cover and simmer 5 minutes.

Add mussels; over high heat, heat to boiling. Cover and simmer 8 to 10 minutes, or until mussels have opened up. Discard any unopened mussels.

Sprinkle with chopped parsley. Serve with crusty bread if desired.

NUTRITION PER SERVING

Calories 380; Total Fat 13 g (Sat 2 g, Trans 0 g); Cholesterol 65 mg; Sodium 1160 mg; Total Carbohydrates 36 g; Dietary Fiber 5 g; Sugars 11 g; Protein 33 g, Vitamin A 1002 IU; Vitamin C 45 mg; Calcium 175 mg; Iron 12.53 mg; Vitamin D 0 IU; Folate 148 mcg

% Daily Value*: Vitamin A 20%; Vitamin C 80%; Calcium 20%; Iron 70%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
**Nutrition analysis calculated using: raw, blue mussels; 4” slice crusty French bread (1 slice per serving)