Amazing Mussels

Amazing Mussels

35 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Gisela
Recipe by  Gisela

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (35)

Rate This Recipe
sarah
31

sarah

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

Sully

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

roma

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Mussels in a Fennel and White Wine Broth