Description
This Steamed Mussels in Tomato Cream Sauce recipe combines fresh mussels simmered in a fragrant and flavorful tomato cream sauce enriched with garlic, shallots, fennel seeds, and fresh herbs. Perfect for a cozy dinner, this dish strikes a balance between rich creaminess and tangy tomato with aromatic spices and wine, making it an elegant yet simple seafood entrée.
Ingredients
Scale
Mussels
- 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 Mussels: Scrub and debeard the mussels thoroughly under cold running water. Discard any mussels that are cracked or do not close when tapped to ensure only fresh, safe shellfish are used.
- Sauté Aromatics: Melt the butter in a large stockpot or Dutch oven over medium heat. Add minced garlic, diced shallots, fennel seeds, and crushed red pepper flakes (if using). Cook while stirring frequently until the mixture becomes fragrant, about 2 minutes.
- Add Tomato Sauce: Stir in the tomato sauce, mixing constantly for 1 to 2 minutes to combine the flavors well.
- Simmer Sauce: Pour in the chicken stock and dry white wine. Bring the liquid to a boil, then reduce the heat and let it simmer for about 5 minutes until slightly reduced and the flavors meld. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Cook Mussels: Add the prepared mussels to the pot. Cover with a tight-fitting lid and let them steam for 5 to 7 minutes, stirring once during cooking, until all mussels have opened. Discard any mussels that remain closed after cooking.
- Finish Sauce: Remove the pot from heat. Stir in the heavy cream, torn basil leaves, and chopped parsley. Adjust seasoning with salt and pepper as needed for a balanced taste.
- Serve: Serve the steamed mussels immediately with the creamy tomato sauce, ideally with crusty bread or over pasta for a complete meal.
Notes
- Ensure mussels are fresh and alive before cooking by discarding those that do not close when tapped.
- The crushed red pepper flakes add a subtle heat and can be omitted for a milder dish.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor results.
- The sauce can be served over pasta, rice, or with crusty bread to soak up the flavorful broth.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
