Steamed Mussels in Tomato Cream Sauce

Steamed Mussels in Tomato Cream Sauce is a flavorful and elegant dish that’s surprisingly simple to prepare. The mussels are steamed to perfection and then bathed in a rich, creamy tomato sauce with garlic, onions, and a hint of white wine. This dish makes for an excellent appetizer or main course, and it pairs wonderfully with a crusty baguette to soak up the delicious sauce. Here’s an easy recipe to make this seafood treat at home.

Steamed Mussels in Tomato Cream Sauce Recipe

Ingredients:

• 2 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine (optional, but adds flavor)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon dried oregano (or fresh, if available)
• 1/2 teaspoon red pepper flakes (optional for a little heat)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread or baguette (for serving)

Instructions:

1. Prepare the Mussels: Rinse the mussels under cold water, scrubbing the shells and removing any beards (the little fibers that stick out of the shells). Discard any mussels that are open and do not close when tapped.
2. Cook the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Deglaze with Wine: If using white wine, add it to the pot and increase the heat to medium-high. Stir to deglaze the pot, scraping up any flavorful bits from the bottom. Allow the wine to reduce slightly for about 2 minutes.
4. Add Tomatoes and Cream: Stir in the crushed tomatoes, oregano, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for about 5 minutes to combine the flavors.
5. Steam the Mussels: Add the mussels to the pot and cover with a tight-fitting lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that do not open.
6. Finish the Sauce: Stir in the heavy cream, and season with salt and pepper to taste. Let the sauce simmer for another 1-2 minutes, allowing it to thicken slightly.
7. Serve: Carefully ladle the mussels and sauce into bowls. Garnish with freshly chopped parsley. Serve with crusty bread or a baguette to soak up the flavorful sauce.

Tips:

• If you prefer a more intense tomato flavor, you can use fire-roasted tomatoes or add a spoonful of tomato paste along with the crushed tomatoes.
• Be sure to discard any mussels with cracked shells or those that remain closed after steaming, as they may not be safe to eat.
• You can also add a bit of lemon juice for a tangy kick just before serving.

Enjoy your Steamed Mussels in Tomato Cream Sauce – a perfect blend of creamy, savory, and slightly sweet flavors!