Steamed Mussels in Tomato Cream Sauce
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Appetizer
Steamed Mussels in Tomato Cream Sauce
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Quick to cook, oh-so-perfect mussels in the best cream sauce ever. Serve with a baguette for dipping!
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Ingredients
- 3 pounds fresh mussels
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 shallots diced
- ½ teaspoon fennel seeds
- ⅛ teaspoon crushed red pepper flakes optional
- 1 (8-ounce) can tomato sauce
- 1 cup chicken stock
- ⅓ cup dry white wine
- Kosher salt and freshly ground black pepper to taste
- ½ cup heavy cream
- ¼ cup basil leaves torn
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Scrub and debeard mussels under cold running water, discarding any mussels that are cracked.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots, fennel seeds and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in tomato sauce, stirring constantly, until well combined, about 1-2 minutes.
- Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 5 minutes. Season with salt and pepper, to taste.
- Stir in mussels. Cover, with a tight-fitting lid, and cook until the mussels have opened, stirring once, about 5-7 minutes. Discard any unopened mussels.
- Remove from heat; stir in heavy cream, basil and parsley; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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