Rating: 4.5 stars
51 Ratings
  • 5 star values: 38
  • 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.

Recipe Summary

prep:
20 mins
cook:
20 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
  • 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; protein 24g; carbohydrates 27.2g; fat 13.8g; cholesterol 79.6mg; sodium 1108.9mg. Full Nutrition
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