5 from 15 votes
Steamed Mussels in Tomato Cream Sauce
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course, Appetizer
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.
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