Description
This Steamed Mussels in Sambuca Cream Sauce recipe promises a tantalizing fusion of flavors where the sweetness and brininess from the mussels, perfectly compliment the anise undertones, from both the Sambuca and fresh basil. And let’s not forget about the luxurious cream that ties everything together.
Ingredients
Scale
- 2 pounds mussels
- 1 tablespoon flour
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small shallot, minced
- 1/4 teaspoon crushed red pepper flakes
- 8-ounces clam juice
- 4– to 5-ounces Sambuca liquor
- 1 small Roma tomato, chopped
- 3/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 fresh basil leaves, chiffonade
- Lemon wedges, for serving
Instructions
- Place the mussels in a bowl of cold water with the flour. Let them soak for 5-10 minutes to remove any dirt or debris. Discard any mussels that are open, or have cracked shells.
- In a deep pan, heat olive oil over medium heat. Add minced garlic, shallot and crushed red pepper flakes. Sauté for a few minutes until fragrant.
- Pour in clam juice and Sambuca liquor. Allow the mixture to come to just under a boil.
- Add the rinsed mussels to the pan. Cover with a lid and steam until the mussels open, about 1 minute.
- Discard any mussels that remain closed.
- Reduce heat and stir in heavy cream, chopped tomatoes and fresh basil.
- Season with salt and pepper.
- Heat the cream sauce through, making sure to coat the mussels evenly.
- Serve immediately with lemon wedges and crusty bread for dipping.
- ENJOY!
Notes
- Soak the mussels for at least 5-10 minutes to remove any dirt or debris. Rinse well.
- You will average about 21-25 mussels per pound.
- Inspect the mussels and discard any with cracked shells or ones that remain open after tapping.
- Easily replace the Sambuca with anise liqeur, or chicken or vegetable stock for an non-alcoholic version.
- A deep sauté pan with lid can be used instead of a mussels pot.
- Try not to overcook the mussels.
- Serve immediately with crusty bread.
- To store leftovers, remove the mussels from the shells and place in the Sambuca sauce. Store in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood