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Steamed Mussels in Tomato Cream Sauce

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Quick to cook, oh-so-perfect mussels in the best cream sauce ever. Serve with a baguette for dipping!



Yield: 4 servings
 
Prep: 20minutes 
Cook: 20minutes 
Total: 40minutes 

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
  • Dutch Oven

Instructions
  1. Scrub and debeard mussels under cold running water, discarding any mussels that are cracked.
  2. 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.
  3. Stir in tomato sauce, stirring constantly, until well combined, about 1-2 minutes.
  4. 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.
  5. 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.
  6. Remove from heat; stir in heavy cream, basil and parsley; season with salt and pepper, to taste.
  7. Serve immediately.



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