THIS CAFE LIFE

Mussels Provençales (GF)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Moules Provençales is a classic southern French preparation built on tomatoes, garlic, white wine, and fresh herbs. Bright, aromatic, and lightly briny, the broth is infused with olive oil, thyme, and a touch of saffron for warmth and depth.

Lighter than cream-based versions and deeply fragrant, this is a Mediterranean-style mussel dish designed for warm evenings and casual entertaining.

Prep Time:

15 Minutes

Cook Time:

Yield:

Serves 2

Ingredients

2 Quarts Mussels, scrubbed and debearded

2 T. Olive Oil

1 Shallot, finely chopped

3 Garlic Cloves, minced

1 C. Cherry Tomatoes, halved (or 1 C. crushed San Marzano tomatoes)

1 C. Dry White Wine

1/2 t. Saffron Threads (optional)

1 t. Thyme, fresh

1 T. Parsley, fresh, chopped

Sea Salt, to taste

Freshly Ground Black Pepper

Lemon Wedges, for serving

Featured Tools (What We Reach For) →

Carbon Steel Pan with Lid (YOSUKATA)

From the reputable wok brand, this wide carbon steel pan is ideal for mussels because it heats quickly, builds flavor efficiently, and creates enough surface area for even steaming. The fitted lid traps steam so the shells open fast without overcooking, while the pan itself is light enough to handle sauté on the stovetop.

Stainless Steel Spider Strainer

A spider strainer allows you to lift mussels out of the pan quickly while leaving all of the cooking liquid behind. Its wide basket drains efficiently and makes it easy to transfer shellfish without breaking or losing valuable broth.

Step 1 — Prepare the Mussels

Rinse mussels under cold running water. Remove any beards by pulling them off with your fingers or a small knife. Scrub shells well and discard any that are cracked or already open.

Step 2 — Build the Provençal Base

In a wide pan or Dutch oven over medium heat, add olive oil. Add shallot and garlic and sauté gently until soft and aromatic, about 2 to 3 minutes.

Add tomatoes, saffron (if using), thyme, salt, and black pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.

Step 3 — Deglaze & Steam

Add white wine and bring to a simmer. Add mussels, cover, and increase heat slightly. Steam, shaking the pan once or twice, until mussels open, about 5 to 8 minutes.

Using a spider strainer, transfer mussels to warm bowls. Discard any that remain closed.

Step 4 — Finish & Serve

Stir parsley into the sauce and adjust seasoning. Spoon the tomato-herb broth generously over the mussels.

Serve immediately with lemon wedges.

Serving Notes

Serve with crusty sourdough, grilled baguette, or olive oil–brushed crostini. A chilled rosé, Picpoul de Pinet, or Vermentino makes an ideal pairing.

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THIS CAFE LIFE

Mussels Provençales (GF)

Ingredients

Preparation