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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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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