Steamed Mussels in Tomato Cream Sauce
User Reviews
5
15 reviews
Excellent
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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
Report
Steamed Mussels in Tomato Cream Sauce features fresh mussels cooked in a savory blend of butter, garlic, shallots, and fennel seeds, simmered with tomato sauce, chicken stock, and white wine. Finished with heavy cream, basil, and parsley, the sauce is rich and aromatic, complementing the naturally briny mussels. This dish delivers a tender, flavorful seafood meal that cooks quickly and serves elegantly.
Description
This recipe begins by cleaning fresh mussels to ensure they are free of grit and debris. Aromatics like garlic, shallots, and fennel seeds are gently cooked in butter to build flavor before adding tomato sauce, chicken stock, and dry white wine. The liquid simmers to blend and concentrate the flavors before the mussels are added to steam.
The mussels open within minutes, releasing their juices into the sauce, which is then enriched with heavy cream and fresh herbs like basil and parsley to add brightness and depth. The result is a creamy tomato base that balances acidity and richness, coating tender mussels. It’s suitable as a main dish served with bread or pasta to soak up the sauce.
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Ingredients
- 3 pounds mussels fresh
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- 2 shallot diced
- ½ teaspoon fennel seeds
- ⅛ teaspoon red pepper flakes optional, crushed
- 1 (8-ounce) can tomato sauce
- 1 cup chicken stock
- ⅓ cup white wine dry
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup heavy cream
- ¼ cup basil torn, leaves
- 2 tablespoons parsley chopped fresh 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
15 reviews
Excellent
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