| | Prep Time: 20 Minutes
Cook Time: 20 Minutes | Ready In: 40 Minutes
Yields: 4 servings | "Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed." INGREDIENTS: | 2 tablespoons butter 3 tablespoons minced garlic 4 shallots, chopped 4 cups beef broth 1 jalapeno pepper, minced 1 red chili pepper, minced 4 fresh tomatoes, coarsely | chopped 20 fresh basil leaves, torn 2 cups white wine 1 tablespoon cornstarch 1/2 cup light cream 5 pounds fresh mussels, scrubbed and debearded | DIRECTIONS: | 1. | 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. | | 2. | 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. | |
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