Chef Style Clearwater Mussels

This recipe needs
  1. Fresh Mussels
    Fresh Mussels (5 lb Bag)


  • 1 lb. Clearwater Mussels
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1 tomato, seeded and diced
  • 1 clove garlic, diced
  • 10 fennel seeds
  • ½ tsp. turmeric
  • ¼ tsp. cumin
  • ½ cup white wine
  • salt and pepper
  • 1-cup heavy cream


  1. Place the mussels in a large sauce pot with the celery, onion, tomato, garlic, spices and white wine.
  2. Steam until the mussel shells have opened and the meat is firm.
  3. Remove the mussels from the pan, place in a large bowl and reserve warm.
  4. Return the sauce pan to the stove and bring the remaining juices to a boil and allow to reduce by half.
  5. Add the cream, season to taste with salt and pepper then pour the sauce into a champagne saucer or ramekin and use as a dip for the mussels.
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