Steamed Mussels in Tomato Cream Sauce
Quick to cook, oh-so-perfect mussels in the best cream sauce ever. Serve with a baguette for dipping!
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
Equipment
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.