By the Sea, From the Sea, Recipes
Leave a Comment

Mussels in a Tomato Cream Sauce

One of my favorite treats, Mussels In Tomato Cream Sauce! This is actually a light cream sauce, really. I just used a 1/4 cup of heavy cream.

Bring those onions to the translucent state. 😉

Add in the salt, dried thyme and garlic. Next, add 1/4 cup white wine (I used a descent Chardonnay), cook mixture down until all the alcohol is absorbed. You’ll know when that happens as the liquid will disappear.

Next add in the broth and canned diced tomatoes with juices

Add in the mussels and don’t forget the dried parsley

Next, stir in the cream

And walla! Add some toasted bread for delish dipping.

My bowl started to empty quick like. Oh yes, delish!


  • 2 pounds frozen cooked mussels, defrosted (fresh mussels can be used too just cook until they are opened, add them in at same stage of original recipe here)
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1/4 tsp dried thyme
  • 1/4 cup Chardonnay
  • 1 14.5 oz can of diced tomatoes
  • 1 cup chicken broth
  • 1/4 tsp parsley
  • 1/4 cup heavy cream
  • French bread, sliced (optional)


  1. In a large stock pot heat oil to medium high
  2. Add in the onions, cook until soft
  3. Add in the salt and garlic, cook for 5 minutes stirring often as to not burn the garlic
  4. Add in the thyme
  5. Add in the Chardonnay, cook mixture (on medium) until the the moisture is absorbed, mixing often, by the way you’ll be cooking off the alcohol in the process
  6. Next, add in the diced tomatoes and chicken broth. Continue cooking for 10 minutes on medium high
  7. Add in the defrosted mussels, cook for 7 minutes. You are only reheated them at this point. (unless using fresh mussels)
  8. Add in the cream, cook until mixture is heated throughly, this should not take long perhaps another 3/4 minutes or so. (careful not to cook too long here as your mussels will get too tough)

9. Enjoy

For dipping toasted French bread slices are everything! I just sliced pieces from a loaf and toasted them in my toaster.

Thin slices of fresh jalapeño go well with this dish, just sprinkle 4 or 5 slices on the mussels and cream sauce at service. The jalapeño slices add some heat (obvi) and a great pop of fresh crunch too.

This entry was posted in: By the Sea, From the Sea, Recipes


Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s