Mussels in Smoked Tomato Butter

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30 min


4 servings

* PLUS Cooking time: 38 minutes


  • 6 garlic cloves , minced
  • 2 large shallots , finely chopped
  • 6 medium tomatoes , chopped
  • 4 tbsp butter
  • 2 tsp finely chopped chipotle in adobo sauce
  • 1/4 cup 35% cream
  • 1/2 tsp salt
  • 2 kg mussels
  • 1/2 cup white wines
  • 1 cup coarsely chopped cilantro


  • Prepare garlic, shallots and tomatoes. In a large wide saucepan, melt 2 tbsp (30 mL) butter over medium heat. Add half the garlic and shallots. Stir just until fragrant, 2 min. Add tomatoes and chipotle. Bring to a boil over high heat, stirring often. Then reduce heat and simmer, uncovered, stirring occasionally until tomatoes break down and sauce is thick, about 30 min. Stir in cream and salt.
  • When sauce is almost thick, scrub mussels. Pull off any thread clusters at sides of mussels. Discard any open or cracked mussels. In a very large, wide saucepan, melt remaining 2 tbsp (30 mL) butter over medium heat. Add remaining garlic and shallots. Stir just until fragrant, 2 to 3 min., then increase heat to high. Stir in mussels and wine. Cover and continue cooking, stirring halfway through until most mussels are open, 5 to 6 min. Remove from heat and then discard any unopened mussels.
  • Scoop mussels and liquid into 4 very large pasta bowls. Ladle hot tomato mixture overtop, then sprinkle with cilantro.

Nutrition (per serving)

  • Calories
  • 330,
  • Protein
  • 18.9 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 20.3 g,
  • Sodium
  • 661 mg.

At about $2 a pound, mussels are often called the poor man’s (and woman’s) shellfish. Instead of slowly smoking the tomatoes, as they do at the Inn at St. Peters, we used a dab of chipotle in adobo sauce to lend a seductive smokiness to the butter. Sop it up with a hunk of baguette.