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4 servings
Ingredients:
2 tablespoons butter3 tablespoons minced garlic4 shallots, chopped4 cups beef broth1 jalapeno pepper, minced1 red chili pepper, minced4 fresh tomatoes, coarsely chopped20 fresh basil leaves, torn2 cups white wine1 tablespoon cornstarch1/2 cup light cream5 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.
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