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Ingredients

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 ½ cup light cream 5 pounds fresh mussels, scrubbed and debearded

Nutrition Info

412.8 calories carbohydrate: 27.2 g cholesterol: 79.6 mg fat: 13.8 g fiber: 2.6 g protein: 24 g saturatedFat: 7.7 g servingSize: - sodium: 1108.9 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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