Recipe By Gisela
Rating
Published Mar 21st
Amazing Mussels
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. I like mussels!
  2. 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. love these.. thank you
  4. 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. 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. 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. This was a terrifc (and easy) recipe. Just the right combination of spice and richness.
  8. I also found that just 4 lbs. worked out great. DEFINITELY making these delicious mussels again. Made no changes doesn't need any.
  9. 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. 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!