mussel provencal

Mussel Provencal Recipe

Try this version of a typical French dish, Mussel Provencal. It’s packed full of French flavours with tomatoes and garlic. Enjoy maximum taste with minimum fuss.

Serves 4
20 minutes
Difficulty: Medium


360g Big Prawn Mussels
1 tbsp olive oil
1 red onion, chopped
2 cloves garlic, crushed
1/2 tbsp paprika
1 red pepper, diced
400g chopped tomatoes
150ml white wine
1 tbsp tomato puree
Salt & pepper
Chopped parsley to garnish


  1. Heat the oil in a pan and fry onion and garlic until softened
  2. Add paprika and peppers and cooked for 3 minutes
  3. Stir in the wine, chopped tomatoes, and tomato puree. Bring to the boil and simmer for 10 minutes
  4. Toss in the mussels and warm through
  5. Season and garnish with parsley

Big Prawn Products

Cooked Mussels
In the Chilean Island of Chiloe in the South Pacific, we cultivate our blue mussels on hanging ropes in storm-sheltered bays. Chile is one of the largest producers of cultivated blue mussels. The Humboldt Current from Antarctica feeds the bay with plentiful source of nutrients and food, creating the most delicious mussels.


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