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Mussels in White Wine Sauce


"Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!"
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40 m servings 362 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
  4. 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

Per Serving: 362 calories; 19.2 g fat; 15.9 g carbohydrates; 20.6 g protein; 67 mg cholesterol; 876 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...