Description
Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.
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
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4