Amazing Mussels Recipe
- 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
- 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.
