Mussels Provencal


  • 1 tbsp. olive oil
  • 1/3 red capsicum, chopped
  • 2 tomatoes, roughly chopped
  • 1 garlic clove, chopped
  • 1 stick celery, sliced
  • 1 onion, chopped
  • 1kg mussels, cleaned
  • 45ml white wine
  • 1 tbsp. chopped basil


Place oil, capsicum, tomatoes, garlic, celery and onion in a saucepan over medium heat. Cook for 4 minutes.

Add mussels and white wine. Cook until mussels are opened, stirring frequently.

Stir in basil just before serving.

Serves 2.

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