Bantry Bay

Mussels in Provencal Sauce

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  • 1.75kg fresh Mussels in shell
  • 2 chopped shallots
  • 2 chopped cloves of garlic
  • 250ml white wine
  • 1tsp tomato puree
  • 1 can 700ml chopped tomatoes
  • 2 tablespoons Olive oil
  • 2 tablespoons coarsely chopped parsley
  • 2 tablespoons coarsely chopped Basil
  • 1 bay leaf (twist the leave to release flavour)
  • Salt and Pepper
  • Crusty French stick



  1. Select Bantry Bay Natural Organic Mussels.
  2. Soften the shallots, garlic and bay leaf in the Olive oil, in a large pan big enough to take all the mussels – it should only be half full.
  3. Add the wine and heat.
  4. Stir in the tomato paste and add the can of chopped tomatoes.
  5. Simmer slowly till you get a nice thickened sauce.
  6. Add the Mussels place a lid on and cooked for a further 5 mins until mussels are open stir occasionally coating all the mussels.
  7. Season very lightly with the salt and pepper.
  8. Add the herbs and stir altogether.
  9. Spoon into four large warmed bowls and serve with crusty French stick.