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Mussels Provençale



600 grams mussels (preferably closed shells to ensure freshness)
50 ml extra-virgin olive oil
4 large (beefeater) tomatoes - or 6 smaller
1 tablespoon Italian herbs
salt and pepper to taste
2 cloves fresh garlic
1 cup chopped spring onions
1 cup white wine
400 grams cooked brown rice
wholemeal wholegrain sourdough bread
spread of your choice

Mussels Provençale Directions

Cook brown rice and drain

Add oil to a large deep heavy based pan (or cast iron pot) and let heat, add chopped peeled garlic and thinly sliced onion, and gently fry for 4-5 minutes until garlic and onion are transparent

Cut tomatoes in half and place cut face down 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): 6g