Mussels in a Tomato-Jalapeno Cream Sauce
Every once in a while I’ll make a big pot of mussels in a yummy broth for dinner, served only with crusty bread for soaking up said sauce. That’s what we had for dinner the other night. Absolutely simple, quick, elegant and delicious. Two pounds of mussels is perfect as an appetizer for 4 or as a meal for two. Literally from start to finish this dish is on the table in 10 minutes 😍
Serves 4 (as an appetizer)
1 tbsp extra virgin olive oil
1 Medium tomato, chopped
1 Medium Jalapeño pepper, sliced (seeds and all!)
½ Small onion, sliced into sticks
3 Cloves garlic, diced
5-6 Fresh thyme sprigs
½ Cup Sodium-reduced chicken stock (or any of your choosing)
2 Lb fresh live mussels (cleaned)
¼ Cup Half & Half (10%) cream
Place a large pot with a tight-fitting lid over medium-high, when the oil is hot (it will ripple) add the tomato, jalapeno peppers, onion, garlic and thyme sprigs (left whole); season with salt and pepper.
Sauté for 5 – 7 minutes, until the veggies are soft and translucent.
Add in the stock and mix well.
Let the pot come to a boil and then add in the mussels and again mix well. Immediately cover the pot with the lid and turn the heat to medium high.
Turn the timer on for 5 minutes; let the mixture come to a boil and steam the mussels.
Once the mussels are cooked, use a slotted spoon and transfer the mussels to a serving dish.
Discard any mussels that didn’t open.
Return the pot to low heat and add in the cream, warm the sauce but don’t let the pot come to a boil.
Taste and adjust seasoning.
Pour the contents of the pot over the mussels.
Feel free to discard the thyme sprigs but I left them because I usually do!
Serve with toasted crusty bread.