Mussels in Creamy Tomato Sauce.
Steam mussels in a buttery tomato broth spiked with wine and Hooked®, then mop it up with crusty bread
Steam mussels in a buttery tomato broth spiked with wine and Hooked®, then mop it up with crusty bread
Ingredients
For the Mussels:
- 4 Tablespoons butter
- 1 teaspoon garlic, minced
- 15 oz can diced tomatoes
- 1/2 cup dry white wine
- 1 Tablespoon Casa M Spice Co® Hooked®
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 2 pounds fresh mussels
- 1/2 cup heavy cream
- parsley, chopped
Method
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01
Clean the mussels
5 minRinse them under cold running water and scrub each one to shed any sand or debris. Let them drain in a strainer so you're not adding excess water to your pot.
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02
Build your base
3 minMelt butter over medium-low heat, then add minced garlic and Chain Reaction® — you want the garlic fragrant and just turning translucent, not browning hard.
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03
Simmer the sauce
5 minStir in tomatoes, wine, and Hooked® to build a cohesive broth with depth. Five minutes of simmering lets those spices marry with the tomato and wine.
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04
Steam the mussels
10 minAdd mussels in a single layer if you can manage it, cover the skillet, and let them steam until they open — about 10 minutes. Toss any that refuse to open; they're no good to you.
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05
Cream and finish
2 minPour in the heavy cream and stir it through evenly, then simmer for just a minute or two to blend everything without losing the brightness of your sauce.
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06
Plate and serve
Scatter fresh parsley over the pot and serve everything in bowls with crusty bread on the side to soak up every drop of that buttery, briny sauce.
From Mike's Notebook
Add cream at the end, off heat—boiling cream breaks and tastes thin.
Buy mussels the day you cook them; they die in the fridge fast.
Save a cup of broth before eating—you'll want it for soaking bread.