Mussels in creamy tomato sauce is a second course based on seafood, easy to prepare, and of a great positive impact. Prepared for dinner, the dish will know how to conquer everyone’s’ hearts. It is one of the most delicious recipes to prepare with mussels, tomatoes, and heavy cream, this combination will undoubtedly delight even the most demanding palates.
A fixed rule that applies to all dishes with few ingredients, especially when it comes to recipes based on fish and shellfish, is that the seafood involved must be very fresh and of excellent quality. Keep reading to see how I managed to surprise my guest with an old Italian recipe of creamy mussels with tomato sauce.
Ingredients for mussels in creamy tomato sauce
The protagonist of this exquisite dish is the mussels. I live in a part of the world where mussels are not an everyday treat. Also, to get fresh mussels, there’s only a couple of days a week when I’m lucky to get those fresh mussels that haven’t been frozen and still have that salty sea smell.
That’s why I put a double accent on the freshness of these sea creatures, that your warranty of success. Try to buy fresh or sterilized mussels, preferably that haven’t yet opened.
The rest of the ingredients involved in this delicious recipe are very easy to find. Most probably;y you have them in your kitchen already. You will need a couple of tablespoons of butter, 2 cans of peeled tomatoes, 8 oz of heavy cream, a glass of dry white wine, and spices such as garlic, salt & pepper, paprika, some sugar, and parsley at your discretion.
These basic ingredients will turn out into a delicious dish with an outstanding aspect. The only demandious thing in this recipe is the mussels, more specifically, them being fresh.
Wine tip: use white dry wine for the soup. Use the wine you enjoy drinking. Do not pour a glass of wine on the soup that you would not sip it yourself while cooking.
How to clean mussels?
To prepare the mussel with creamy tomato sauce, the first thing to do is to correctly clean the mussels. It is, in fact, a very delicate, also very important procedure to get the excellent results associated with this recipe.
Mussels, in fact, have many impurities on the shell so it is important to wash them carefully in order to prevent them from ending up inside the sauce, by that ruining the final result. Therefore, wash the mussels under running cold water by rubbing with a sponge to remove all impurities. Once this is done, remove the filament that comes out of the shell. That filament is very similar to human hair, consecutively, no one likes hair in their dish. Continue rubbing them until you have treated all the mussels. Now put the mussels in a bowl with cold water for about ten minutes and let them rest there. You can use this time and get to the preparation of the most appetizing creamy tomato sauce for the mussels.
How to prepare the creamy tomato paste?
Now is the time to make that sauce that makes the sauteed mussel so loved all over the world. To start the preparation, first gather all the ingredients on your working desk. Peel the garlic and finely chop it. Then heat a pan and melt the butter in it. Do not brown it, once it has melted, add the chopped garlic to it and set heat to medium-low. The garlic should get translucent. The aroma is already inviting, I promise. In about 3 minutes the garlic will be done, so at this point add the canned peeled tomatoes and mix, they will crush and you will have just the perfect consistency. Once you’ve added the tomatoes, it’s time to season the sauce.
My advice is to start with the wine, pour a small glass of dry white wine and mix, let it evaporate the alcohol. The tomatoes plus the wine create an acidic taste, maybe too acidic to many, that is why it is a good idea to sweeten it a bit with a tablespoon of sugar. Any sugar will do just fine. Don’t stop here, add one teaspoon of salt, season with paprika and ground pepper, and mix. Don’t skip the pepper flakes for extra spiciness. Let the mixture simmer for about 10 minutes on medium-low heat. In the meantime drain the mussels and lay on a paper towel for the excess water to be absorbed.
When the tomato sauce seems almost ready, take a sip of it to try in the taste. Feel free to add anything you feel is missing. Now add the final ingredient that will transform the sauce making it even more delicious. Add the sour cream to create a velvety sauce for the mussels. Mix for the heavy cream to incorporate well.
For how long to cook the mussels?
At this point add the cleaned mussels to the pan. Add them gradually, with care. Mix so that all the mussels are well coated in the sauce. Now cover the pan with a lid and let them simmer for about 7 minutes. During this time the mussels will open will absorb the flavor and the taste of the delicious creamy sauce. Turn off the stove, your creamy mussels are done and ready to be served.
How to serve the mussels in creamy tomato sauce?
To finish the preparation, sprinkle a handful of finely chopped fresh parsley over the opened mussels stuffed with creamy sauce. The fresh aroma of the parsley pairs perfectly with the creaminess and consistency of the sauce. You may also top everything with a drizzle of extra virgin olive oil and serve the mussel with creamy tomato sauce next to a fresh crispy baguette.
The sauteed mussel should be consumed hot immediately after preparation. It can be kept for a maximum of a few hours. If you like seafood soups, you should definitely indulge yourself with the Instant Pot Chowder With Clams & Shrimps and the Seafood Soup with Tomatoes. Have a wonderful gastronomic experience!
Mussel In Creamy & Spicy Tomato Sauce Recipe
- 35 oz mussels fresh
- 2 cans tomatoes peeled
- 1 cup white wine dry
- 1 cup heavy cream
- 5 cloves garlic
- 2-3 tbsp butter
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper flakes
- 1 tsp paprika
- 1 tsp granulated garlic optional
- 1 handful chopped parsley chopped
- Thoroughly wash the mussels under running cold water, set aside to drain
- Peel and finely chop the garlic. Use a pan to melt the butter over medium-low heat. Cook the garlic until translucent
- Add the canned tomatoes and the wine. Mix to blend and to crush the tomatoes. Cook for 5 minutes
- Add the sugar, salt, paprika, pepper flakes, granulated garlic and let simmer to incorporate for 5-10 minutes on medium-low heat
- Add the mussels, mix, and cover with a lid. Let simmer for 7-10 minutes or until all the mussels have opened
- Pour the heavy cream and/or the sour cream and mix again
- Finally, sprinkle with chopped parsley
- Serve while still hot, accompany the dish with a loaf of crispy baguette