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 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 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