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Steamed Mussels in Tomato Cream Sauce

Steamed Mussels in Tomato Cream Sauce for Effortless Elegance

Experience effortless elegance with Steamed Mussels in Tomato Cream Sauce, a delightful dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mussels
  • 1 pound Fresh Mussels Cleaned and debearded
  • 1 teaspoon Kosher Salt
For the Sauce
  • 2 tablespoons Unsalted Butter Or olive oil for a lighter twist
  • 4 cloves Garlic Minced
  • 2 tablespoons Shallots Diced
  • 1 teaspoon Fennel Seeds Optional
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference
  • 1 can Tomato Sauce
  • 1 cup Chicken Stock Or vegetable stock for vegetarian version
  • ⅓ cup Dry White Wine Or extra chicken stock for non-alcoholic option
  • ½ cup Heavy Cream Or half and half for lighter version
  • 1 teaspoon Kosher Pepper
For the Finishing Touches
  • ¼ cup Basil Leaves Torn
  • 2 tablespoons Chopped Fresh Parsley Leaves

Equipment

  • Dutch oven

Method
 

Preparation and Cooking
  1. Thoroughly rinse the fresh mussels under cold running water, scrubbing shells and removing beards.
  2. In a Dutch oven, melt unsalted butter over medium heat, add garlic, shallots, and fennel seeds, and sauté until fragrant.
  3. Add the tomato sauce, cook briefly, then pour in chicken stock and white wine, bringing to a gentle boil.
  4. Add prepared mussels, cover with a lid, and cook for 5-7 minutes until mussels open.
  5. Stir in heavy cream, basil leaves, and parsley, adjusting seasoning with salt and pepper.
  6. Serve hot with crusty baguette to enjoy the sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 6mg

Notes

Ensure to use fresh mussels for best results and discard any that do not open during cooking.

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