Steamed mussels might be the easiest thing that you could make. They are super versatile and you can really use any ingredients you have in your fridge or pantry! Plus this creamy garlicky sauce is so yummy, especially when served with toasted baguettes! The best part about the sauce is that it taste great not only on the mussels, but any seafood.
I grew up eating a lot of seafood, but for some reason as I got older I would really only order mussels at a restaurant, if that. I think it was because I was intimidated by the thought of cleaning and cooking mussels. It wasn’t until I was in culinary school when I finally realized how easy it was to cook mussels. Lets be honest, cooking any type of shellfish at home can be a little intimidating at first. However, I have a few simple tips that will have you making these in no time.
I love the fact that you can serve mussels as an appetizer when you have guests coming over, even as a main dish tossed in with some pasta!
HOW DO YOU CLEAN FRESH MUSSELS?
- Remove the mussels from the refrigerator and place into a colander
- Rinse and scrub the mussels under cold water, trying to remove as much of the stringy pieces clinging to the outside as possible
- All the mussels should be tightly closed. Discard any mussels with cracked shells.
- Leave in the colander to drain as you begin preparing the other ingredients for your recipe
Questions about these Creamy Garlic and Tomato Mussels? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Creamy Garlic and Tomato Mussels
- 2 lbs Mussels
- 1 Shallot, Minced
- 2 Cloves of Garlic, Minced
- 1 Tablespoon Thyme, Chopped
- 1 14.5oz Can of Roasted Petite Diced Tomatoes
- 2 Tablespoons Butter
- ½ Teaspoon Lemon Zest
- ¼ Cup Heavy Cream
- ½ Cup White Wine
- Salt and Pepper to Taste
- Chopped Parsley, for Garnish
- In a large sauté pan, melt butter over medium heat and add shallots, garlic and thyme cook until onions are translucent, and garlic is fragrant.
- Add in tomatoes and stir mixture for about 2-3 minutes.
- Add wine and cook for 3-4 minutes to reduce liquid by half.
- Increase heat to medium high, add mussels, cover and cook for 3-5 minutes or until mussels open (Be sure to discard any mussels that do not open).
- Remove the pan from the heat and remove mussels into a serving bowl using a slotted spoon or tongs, leaving liquid and solids in the pan.
- Return the pan to the heat and add heavy cream and cook over medium high for 3-4 minutes until sauce begins to thicken.
- Season the sauce with salt, pepper as needed.
- Pour sauce mixture over the mussels and garnish with parsley and lemon zest.