Stuffed Mussels Provençale

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 4 pints mussels
  • 2 glasses white wine
  • 4 oz.


Wash and scrape the mussels.

Cook the mussels in a shallow pan in the white wine until they open. Save the juice. Remove the empty shell from each mussel and discard. Place the filled shells on a grilling tray.

In another pan melt the butter and add the onions, garlic and parsley and cook for 2 to 3 minutes until soft.

Add the tomato sauce, cream and juices saved from th