Amazing Mussels

Recipe By Gisela
Rating
Published Mar 21st
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 412.8

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Recipe Ingredients

  • 2 tablespoons butter
  • 3 tablespoons minced garlic
  • 4 shallots, chopped
  • 4 cups beef broth
  • 1 jalapeno pepper, minced
  • 1 red chili pepper, minced
  • 4 fresh tomatoes, coarsely chopped
  • 20 fresh basil leaves, torn
  • 2 cups white wine
  • 1 tablespoon cornstarch
  • ½ cup light cream
  • 5 pounds fresh mussels, scrubbed and debearded

Cooking Directions

  1. 1 Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
  2. 2 Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Nutrition Facts

  • Calories 412.8
  • Carbohydrate 27.2 g
  • Cholesterol 79.6 mg
  • Fat 13.8 g
  • Fiber 2.6 g
  • Protein 24 g
  • Saturated Fat 7.7 g
  • Sodium 1108.9 mg
  • Sugar 9.2 g

Reviews

  1. Michael Jan 13, 2009 12:23 AM
    I like mussels!
  2. WannaBeChef Aug 5, 2008 04:58 AM
    This recipe tastes A LOT like the Chicken Milano from this site. The only difference is the fresh tomatoes rather than sun dried tomatoes. I didn't care for that recipe I think it was the sun dried tomatoes. I followed the recipe only adding shrimp along with the mussels. It was all right but I - Read more ...
  3. hmb812001 Jun 28, 2008 02:18 PM
    love these.. thank you
  4. roma Feb 15, 2008 03:23 AM
    I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe.
  5. Steamers Restaurant Jan 13, 2008 02:15 AM
    Excellent! I used the base recipe...green onion instead of shallots pure beef drippings chili pepper flakes and heavy cream. Served mussels with filet mignon...what a combination. Excellent recipe!
  6. olivia hudson Dec 31, 2007 03:02 PM
    I made this recipe for one of the seven fishes on Christmas Eve. Came out very good! I made 15 pounds of Mussels and adjusted the recipe accordingly. I made the "broth" in the morning then that night I brought it to a boil and threw in the mussels. Served on it's own with bread - Read more ...
  7. Nancy Vance Oct 6, 2007 07:31 PM
    This was a terrifc (and easy) recipe. Just the right combination of spice and richness.
  8. SColv Aug 23, 2007 10:48 PM
    I also found that just 4 lbs. worked out great. DEFINITELY making these delicious mussels again. Made no changes doesn't need any.
  9. sarah Dec 11, 2006 04:30 PM
    soooo good. just spicy enough yet not too spicy. If you make the sauce ahead of time and refridgerate over night the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving. I used 4 - Read more ...
  10. Sully Nov 16, 2006 02:11 PM
    Wicked good! Yes I said it! We halved it and I was a whimp about putting 1/2 of each pepper but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU!
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