Amazing Mussels32 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.” - by Gisela
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 413 cal
- 13.8 g
- 27.2 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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 mussel..." See mores! 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."
"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!..." See more"
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