Main Dish

Mussels Steamed in a Tomato Oregano and Sour Cream Broth


  • 2 1/2 cup clam juice, divided
  • 2 Tbsp onion, minced
  • 1 1/2 tsp garlic, minced
  • 1 Tbsp white wine
  • 1/2 tsp oregano
  • 1/4 cup tomato sauce
  • 1/2 cup diced tomato, canned
  • 60 mussels
  • 3 Tbsp butter
  • 2 cup Kemps Sour Cream


  1. Bring half of the clam juice to a simmer in a saucepan with the onion, garlic, white wine, and oregano. Reduce heat and simmer over low heat for 10 minutes.
  2. Add the tomato sauce and diced tomato and simmer one minute longer. Reserve.
  3. Clean the mussels, using a pairing knife to scrape them free of debris, and rinse them thoroughly.
  4. Heat butter in a saute pan over medium heat. When fully melted, add the mussels and toss them to coat with butter.
  5. When the mussels are steaming hot, add the remaining clam juice, cover, and simmer until the mussels open. Remove from heat.
  6. Strain the excess liquid from the mussels into the reserved tomato mixture.
  7. Using a whisk, add this mixture to the sour cream gradually, whisking constantly. Pour this sauce over the cooked mussels to serve.

Serves 4

Serving Suggestion: Garnish with chopped parsley, croutons and sour cream.

Per Serving: 438 Calories; 25 g Fat; 39g Protein; 21g Carbohydrate; 133mg Cholesterol; 250mg Calcium; 15g Saturated Fat; 1,309mg Sodium

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