a simple method for quickly preparing tasty green beans.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ½ 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.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 1109 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Went over good for Mother’s Day!
Followed directions except can of Italian chopped tomatoes instead of fresh
This really was amazing! I added extra spice and wine as I love the broth.
Delicious! I made the sauce day before and waited to add the cream and cornstarch in the day of serving. Made it for my son’s 30 birthday, I will definitely make again- easy and delicious. Serve w hard bread for dipping
These really are Amazing Mussels! The broth is so tasty! We all loved this recipe. It wasn’t spicy for us at all just very flavourful. 8 lbs of mussels and 3 baguettes later and some nice white wine. We were all stuffed! This Recipe is a keeper!
I felt the sauce was just ok. Maybe I should have waited to eat it the next day as one reviewer said the flavor was more pronounced the following day.
I will need to tweak the recipe a bit. I would like more garlic and a touch more salt. I will probably use a couple table spoons of soy sauce to increase the salt. All in all this is an awesome recipe.
Added a bit of parsley and salt, my husband loved it. Will make again.
first time making muscles. This recipe was very easy to follow and absolutely delicious I made it for my family and my aunt and uncle and they all devoured every last one. My 8 year old just LOVED them. I did double the recipe because I had 12 pounds of mussels (Costco special, lol) the only thing I substituted was I used two cans of Italian flavored tomatoes, instead of fresh tomatoes.
My soulmate and I enjoyed a New Years eve mussel meal extraordinaire! Served up with and cooked in Orvieto Classico from a BC Liquor store, filone and cheeses from a local grocer … commenced 2016 fully satiated.
wonderful dish . definitely a keeper
This recipe is fantastic! Super tasty, my family loved it.
This recipe was wonderful. The flavors were great and the heat was great. Next time I am going to use the excess broth as a sauce and put it on some pasta. I will definitely be making this again
Excellent! I added clams and do not be afraid of the peppers. So good!
These mussels are so delicious! I used onion in place of the shallots, red pepper flakes for the red chili pepper, 3 tomatoes, and milk in place of the cream. I used 3 pounds of mussels and threw in a pound of shrimp I had on hand. Even with just 4 pounds of seafood, I think I would double the sauce next time. Great recipe!
Holy Moly this is FABULOUS! I now incorporate various seafood to this recipe such as shrimp, scallops, crab, etc. Pair with fresh bread and wine and it’s on!
Excellent mussels! Used a large can (900ml) of tomatoes instead and it turned out great.
I made this last week for my boyfriend and I. I scaled down to 2 lbs of mussels, and cut the sauce ingredients in half, as people seemed to think the sauce was really only enough for about 4 lbs of mussels. It was really good! The boyfriend doesn’t really eat shellfish, but he cleaned his plate and went back for seconds! The only thing I would change, is I think that you could cut the amount of beef broth added in half. It seemed maybe a tad watered down, but still awesome! There was a lot of extra broth after we were done, so I used it to make a soup! Didn’t want it to go to waste 😉
I made this tonight and it was so simple and tasty! It’s very easy to make.
Okay, you have to keep in mind I found out that mussels were on sale at the local market today, our cat has been complaining so my husband made a mussel run, with a grocery list in hand. Bad news was its Sunday so no white wine. Nevertheless this was incredible. My husband couldn’t stop raving about it! He likes to use bread for the liquor so I didn’t cook pasta. Next time I will, the sauce is nice and rice and would coat the pasta to perfection. In fact my husband decided to stop, save the sauce and get more mussels for tomorrow night.
This was a hit with my family for our St. Valentine’s Day dinner last night. Only adaptations I made were to use canned diced tomatoes (drained) I used red pepper flakes, and I made the sauce the night before. Will be added to our regular rotation!