46 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Gisela
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Ingredients

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

Directions

  • 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.

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  • 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

413 calories; 13.8 g total fat; 80 mg cholesterol; 1109 mg sodium. 27.2 g carbohydrates; 24 g protein; Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/11/2006
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 1/2 lb of mussels and they just barely fit in the amount of sauce. will use 4lb next time.
(36)

Most helpful critical review

Rating: 2 stars
09/29/2007
Ok flavor passable.
46 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/11/2006
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 1/2 lb of mussels and they just barely fit in the amount of sauce. will use 4lb next time.
(36)
Rating: 5 stars
11/16/2006
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!
(15)
Rating: 5 stars
02/14/2008
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.
(10)
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Rating: 5 stars
12/31/2007
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 for dunking. Wish I had a picture of my Dad and Uncles at the table with this huge bowl of Mussels. They were just eating away! Nobody gave up their seat for nieces or nephews!! Flavor and ease is part of a 5 star rating but you also have to factor in how other people like it..and when there is NO leftovers that's an automatic 5!!
(9)
Rating: 5 stars
01/12/2008
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)
Rating: 4 stars
01/12/2009
I like mussels!
(5)
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Rating: 5 stars
08/23/2007
I also found that just 4 lbs. worked out great. DEFINITELY making these delicious mussels again. Made no changes doesn't need any.
(5)
Rating: 5 stars
08/15/2007
Great Recipe - followed it exactly but added a bit more heat w/ extra peppers. Suggest to serve this with grilled french bread - delicious!
(5)
Rating: 5 stars
06/28/2008
love these.. thank you
(5)