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Mussels Provençale



600 grams mussels (preferably closed shells to ensure freshness)
50 ml extra-virgin olive oil
3 cups passata sauce
1 tablespoon Italian herbs
salt and pepper to taste
1 teaspoon garlic powder
1/4 cup blended chives
1 cup white wine
400 grams cooked white Arborio rice
white sourdough bread
spread of your choice

Mussels Provençale Directions

Cook Arborio rice and drain

Add oil to a large deep heavy based pan (or cast iron pot) and let heat, add garlic powder and blended chives, and gently fry for 2 minutes until chives are cooked

Add passata sauce with herbs, marjoram and a little salt and pepper

Cover the mixture and let simmer for 4-5 minutes

Take the lid off add 1 cup of wine continue to cook and let the wine evaporate by about a third to a half

Add mussels and cover the pan

Shake the mussels and stir from time to time

When all mussels are open they are ready

Preheat four bowls with hot water and dry thoroughly

Reheat rice and add to the bottom of the bowl

Divide mussels and sauce into the bowls and serve with fresh crusty bread and a spread of your choice

Recipe notes

Note: Fibre per serve includes bread and rice

Source of Omega 3

Nutrition facts

Per Serving

Fibers (g): 3g