Ingredients
4
4 servings
- •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
- •0.5 cup light cream
- •5 pounds fresh mussels, scrubbed and debearded
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 413
- Carbohydrate: 27g
- Fat: 14g
- Fiber: 3g
- Protein: 24g
- Sugar: 9g
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