Description
This Steamed Mussels in Tomato Cream Sauce recipe offers a deliciously rich and savory seafood dish, featuring tender mussels steamed in a flavorful tomato and cream-based broth infused with garlic, shallots, fennel seeds, white wine, and fresh herbs. Perfect for a comforting meal that highlights fresh ingredients and robust flavors.
Ingredients
Scale
Seafood
- 3 pounds fresh mussels
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 shallots, diced
- 1/2 teaspoon fennel seeds
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 (8-ounce) can tomato sauce
- 1 cup chicken stock
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- 1/4 cup basil leaves, torn
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the mussels: Scrub and debeard the mussels thoroughly under cold running water to remove any grit or beards. Discard any mussels that are cracked or open and do not close when tapped.
- Sauté aromatics: Melt the unsalted butter in a large stockpot or Dutch oven over medium heat. Add the minced garlic, diced shallots, fennel seeds, and crushed red pepper flakes if using. Cook while stirring frequently until the mixture is fragrant and the shallots soften, about 2 minutes.
- Add tomato sauce: Stir in the tomato sauce, mixing constantly until fully combined and warmed through, about 1-2 minutes.
- Add liquids and simmer: Pour in the chicken stock and dry white wine. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently until slightly reduced and the flavors meld together, approximately 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Steam the mussels: Add the cleaned mussels to the pot, stirring to coat them evenly in the sauce. Cover the pot with a tight-fitting lid and cook over medium-low heat until the mussels open, about 5-7 minutes. Stir once midway through cooking. Discard any mussels that remain closed.
- Finish the sauce: Remove the pot from heat. Stir in the heavy cream, torn basil leaves, and chopped parsley. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the steamed mussels immediately, spooning the tomato cream sauce over the mussels for a rich and flavorful dish.
Notes
- Discard any mussels that do not open after cooking as they may be unsafe to eat.
- You can substitute chicken stock with vegetable stock for a lighter flavor or for a pescatarian version.
- For a spicier version, increase the crushed red pepper flakes to taste.
- Serve with crusty bread to soak up the luscious tomato cream sauce.
- To clean mussels effectively, soaking them in cold water with a bit of salt for 20 minutes can help purge sand.
