Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.

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  • Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.

  • Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.

  • Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.

Cook's Note:

Chopped tomatoes can be added when you add the peppers if desired. Although recipe calls for red chili pepper, I use green when I can't find the red.

Nutrition Facts

362 calories; protein 20.6g 41% DV; carbohydrates 15.9g 5% DV; fat 19.2g 30% DV; cholesterol 67.2mg 22% DV; sodium 876.5mg 35% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
02/23/2016
These were a nice change from our "standard" mussels recipe! I did make a few minor changes, as it was raining cats and dogs and I didn't feel like going to the store. The bag of mussels that I picked up at Costco was about 4 lbs (WAY more than the 4 cups that the recipe calls for, but it was the right amount of mussels to broth, in my opinion). I used 1/2 of a red bell pepper in place of the red chili pepper, and didn't have any anise flavored liqueur, but I DID have some star anise, so I just added one to the broth while it was simmering (and this worked great). I used "heavy" cream, so I skipped the cornstarch all-together. We all enjoyed these, and I would make them again, but I'd cut the beef broth back (maybe to 1 cup), as it ended up slightly on the salty side. Read More
(3)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/22/2016
These were a nice change from our "standard" mussels recipe! I did make a few minor changes, as it was raining cats and dogs and I didn't feel like going to the store. The bag of mussels that I picked up at Costco was about 4 lbs (WAY more than the 4 cups that the recipe calls for, but it was the right amount of mussels to broth, in my opinion). I used 1/2 of a red bell pepper in place of the red chili pepper, and didn't have any anise flavored liqueur, but I DID have some star anise, so I just added one to the broth while it was simmering (and this worked great). I used "heavy" cream, so I skipped the cornstarch all-together. We all enjoyed these, and I would make them again, but I'd cut the beef broth back (maybe to 1 cup), as it ended up slightly on the salty side. Read More
(3)
Rating: 4 stars
10/04/2018
Of course I have to personalize every recipe I never follow a specific recipe. This was amazing. I did make some changes. I'm not very big on dairy so gave that the axe. I used a vegetable broth instead of beef broth. Squeezed a little fresh lime over the top. And a light sprinkle of spearmint and parsley from the garden. Wonderful recipe. Read More