46 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 10
  • 3 Rating Star 2
  • 2 Rating Star 1

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

Gisela
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Ingredients

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

412.84 calories; 23.98 g protein; 27.22 g carbohydrates; 13.84 g fat; 79.55 mg cholesterol; 1108.87 mg sodium.Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

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

09/29/2007
Ok flavor passable.
46 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 10
  • 3 Rating Star 2
  • 2 Rating Star 1
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)
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)
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)
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)
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)
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)
01/12/2009
I like mussels!
(5)
06/28/2008
love these.. thank you
(5)
10/06/2007
This was a terrifc (and easy) recipe. Just the right combination of spice and richness.
(5)