Mussels in Creamy Tomato Sauce Are a Summer Vacation in a One-Pot Meal
- 2 pounds
small yellow or white onion
fennel bulb, or substitute 2 celery stalks
- 3 tablespoons
fresh basil leaves
Freshly ground black pepper
- 1/3 cup
dry white wine (optional)
(10.75-ounce) can Campbells® Condensed Tomato Soup
Heavy cream to rinse out the can (about 1/2 cup)
Start by cleaning the mussels well: Soak them in cold water for about 10 minutes, and repeat the process, changing the water at least 3 or 4 times, until you no longer see grit at the bottom of the bowl. Then sort through them, discarding any with broken shells or that are already wide open. And using a paper towel, firmly grip and pull away any fibrous beards. Then set aside until they are needed.
Finely chop the onion. Trim the bottom of the fennel, and finally chop the white bulb part as you would your onion. With the green stalks, slice down the middle, and then chop finely, along with most of the fronds. Reserve a small handful of fronds for garnish when serving. Otherwise, if using celery, finely chop the stalks.
Place a large, deep pot over medium heat and add the olive oil and allow to heat up. Hover your hand over the olive oil and when your palm feels warm, add the onion and fennel in to begin to sweat. You don’t want to brown them, do reduce the heat if color starts to appear or add a small splash of water. Allow to cook for about 10 minutes until very soft and the onions are translucent. While the onion and fennel are cooking finely chop the basil and set aside for later.
Turn the heat up to medium-high and add the wine, stir well, and then reduce the heat and allow it to cook down until the liquid amount is about half, about 3 to 5 minutes.
Add the can of Campbells® Condensed Tomato Soup, and then fill the can about 1/2 way up with heavy cream, swirl and add that to the pot too. Use a small spatula or spoon to scrap out the can into the pot.
Add the basil and freshly ground black pepper to taste, stir well, and bring to a boil. Add the mussels, turn the heat down to medium-low, place the lid on top, and allow the mussels to steam undisturbed for 8 minutes. Uncover and check to see if any mussels have opened, transferring them to serving bowls if they have. Cover and continue checking every 2 to 3 minutes until they are fully open, 8 to 15 minutes total. Ladle the creamy tomato sauce over the mussels and serve with crusty bread, such as a baguette or ciabatta.