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Make Steamed Mussels with Provencal Flavours

This recipe for steamed Mussels à la Provencal is quick to prepare. Serve as an appetizer, starter course or even a light lunch. In Provence, mussels (moules) and oysters should come from farming operations in the Mediterranean. Here are some tips for a visit to Sète, a city in Occitanie with many seafood specialties. Enjoy this simple dish with a chilled glass of white or rosé from the region. Join our online cooking classes and discover our French recipes and culinary tips.

In the past few years, mussels have become one of the most sustainable and environmentally friendly grown foods globally. The rising aquaculture of farming mussels has provided an excellent food source on many levels and a reciprocation of immense environmental benefits. They require minimal support and no invasive apparatus during the growing process. They are considered filter feeders, providing healthy and positive support to the ocean and the surrounding ecosystem. Mussels are at their finest during the spring harvest months but can be enjoyed all year long.

Steamed Mussels Provencal Flavours

Mussels Provencal

blankLet’s Eat the World - Cook’n With Class Experiences
This bright and flavourful dish is perfect on its own or served as an appetizer. The shallots, garlic, and tomatoes complement the salt from the mussels for a dish perfectly suited for sharing.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 6 people


  • 4 1/2 lbs Mussels
  • 2 shallots
  • 2 garlic cloves
  • 2 tbsp Parsley
  • 2 tomatoes
  • 4 tbsp Olive Oil
  • 2 tbsp Herbs de Provence
  • 1 pinch Chili Pepper


  • Peel and chop the onion and garlic and set asside. Chop parsley and reserve.
  • Clean the mussels and rinse them several times. Reserve in a colander.
  • In a large saucepan or on a very hot plancha, heat the olive oil. When the oil is hot but not smoking, add the mussels and all the ingredients.
  • Sautée several times until the mussels are open but still moist. Remove from the heat and cover with a lid for 5 minutes, then serve.
Keyword Garlic, Mussels, Seafood Recipes, Shallots, Tomatoes
Tried this recipe?Let us know how it was!

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Grilled Sea Bream with Grapes, Capers, and Clams
This bright and flavourful dish is a showstopper at any dinner party! Pair with a chilled bottle of Mirabeau Pure Provence Rosé for a feast your guests are bound to talk about for weeks.
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Mussels Cream Soup with Saffron and Leek
This is an easy cream-based soup with mussels and the gentle flavours of leek and saffron.
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Mussels Cream Soup with Saffron and Leek @Cooknwithclass
Razor Clams à la Provencale
Razor clams are similar to clams and mussels. To cook them requires only a bit of liquid and flavouring. This recipe makes an easy appetizer.
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Fresh Mussels Provencal Style by Provence Gourmet
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Mussels Provencal Moules farcies à la provençale via @ProvenceCook
Provençal Seafood Stew
This recipe from Cocoa & Lavender was adapted from a recipe by Mark Bittman.
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Provençal Seafood Stew @CocoaandLavender

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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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