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Provençal mussels with fries

Provençal mussels with fries are mussels cooked in a tomato sauce with garlic and herbs from the South, served alongside fries. It takes 40 minutes for 4 people, an easy skill level, and costs €3.80 per serving. The key is dropping the mussels into a sauce that's already at a full boil, so they open fast without turning tough.

Tonight, Provençal mussels, with tomatoes, garlic and herbs from the South, and golden fries to dip in the sauce.

Provençal mussels with fries
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This is the dish that smells like summer the moment the pot starts to simmer. The tomato sauce, thickened with softened onion and garlic, picks up the briny flavor of the mussels as they cook, while the basil added at the end keeps its fresh scent. Crispy fries are there for dipping, which is usually the best part for kids.

It's a weeknight recipe that feels like a bit of an occasion without any real effort, perfect once you can find fresh mussels and ripe tomatoes. Save it for warm days, when you want a relaxed meal shared straight from the pot set in the middle of the table.

The ingredients

4 people

Fish counter

  • Mussels 2 kg

Fruits and vegetables

  • Ripe tomatoes 5
  • Onion 1
  • Garlic 4 cloves
  • Basil 6 sprigs

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Herbes de Provenceoften in the pantry 2 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 800 g

Allergens Mollusks

The step by step recipe

  1. Bake the fries on a tray at 220°C following the package instructions, flipping them halfway through. 25 min

    Don't crowd them on the tray, they crisp up better with space around them.

  2. Peel the tomatoes by dropping them in boiling water for a minute, then dice them.

    Score a cross on each tomato first, the skin comes off on its own.

  3. Sauté the onion and garlic in the oil, add the tomatoes, herbs and white wine, and let it simmer. 12 min

    Mash the tomatoes with a spoon so they melt into a sauce.

  4. Scrub and rinse the mussels, then tip them into the boiling sauce, cover and shake the pot. 5 min

    Discard any mussels that stay open before cooking.

  5. Sprinkle with chopped basil and serve the mussels with their sauce, alongside the fries.

    Keep one empty shell, it works as a pincer to eat the rest of the mussels.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy, that's a sign they're fresh and full. If a shell is slightly open, tap it, it should close on its own, otherwise toss it out.
  • Go easy on the salt in the sauce before the mussels go in, they'll release their own salty liquid as they cook.
  • Serve straight from the pot or in large shallow bowls, the sauce is meant to be mopped up with bread or fries down to the last drop.

The variations

  • Swap the white wine for vegetable broth with a splash of lemon juice if you'd rather skip the alcohol.
  • For a vegetarian version, replace the mussels with chickpeas and sautéed zucchini, keeping the same tomato sauce.
  • To save time, use canned chopped tomatoes instead of peeling fresh ones, which cuts about ten minutes off the prep.

What to serve it with

  • Crusty bread for dipping
  • A glass of dry white wine
  • Green salad with lemon

Storage

Mussels are best eaten the same day, but the tomato sauce on its own keeps for 2 days in the fridge in a sealed container. Avoid freezing mussels that are already cooked, their texture turns rubbery. Reheat the sauce gently on its own if it's been more than a day, rather than adding the mussels back in.

Questions about this dish

How can you tell if mussels are fresh before cooking?

Shells should be closed, or close up when you tap them. They should smell like the sea rather than fishy, and feel heavy, which means they're full of water.

Can you make the tomato sauce ahead of time?

Yes, you can make the tomato sauce a day ahead and keep it in the fridge. On the day, bring it back to a full boil before adding the fresh mussels.

Can you use a different type of mussel instead of bouchot mussels?

Yes, rope grown mussels or regular mussels work just as well. Just make sure they're fresh, alive, and tightly closed.

How do you adapt this dish for kids who don't like mussels?

Serve them just the tomato sauce with fries and some bread, which is often their favorite part anyway. You can also offer them a few shelled mussels without the shell.

How long does it take to make Provençal mussels with fries?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Provençal mussels with fries?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Provençal mussels with fries cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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