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Amazing Mussels

Amazing Mussels

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Gisela

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

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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Reviews

sarah
33
12/11/2006

soooo good. just spicy enough, yet not too spicy. If you make the sauce ahead of time and refridgerate over night, the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving. I used 4 1/2 lb of mussels, and they just barely fit in the amount of sauce. will use 4lb next time.

Sully
12
11/16/2006

Wicked good! Yes, I said it! We halved it and I was a whimp about putting 1/2 of each pepper, but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU!

roma
9
2/14/2008

I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe.