Chef Style Clearwater Mussels
Recipes
| 1 lb. | Clearwater mussels |
| 1 stalk | Celery, diced |
| 1 small | Onion, diced |
| 1 | Tomato, seeded and diced |
| 1 | Garlic clove, diced |
| 10 | Fennel seeds |
| ½ tsp. | Turmeric |
| ¼ tsp. | Cumin |
| ½ cup | White wine |
| to taste | Salt and pepper |
| 1 cup | Heavy cream |
- Place the mussels in a large sauce pot with the celery, onion, tomato, garlic, spices and white wine.
- Steam until the mussel shells have opened and the meat is firm.
- Remove the mussels from the pan, place in a large bowl and reserve warm.
- Return the sauce pan to the stove and bring the remaining juices to a boil and allow to reduce by half.
- 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.