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Ingredients

4 cups mussels 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons chopped garlic 2 tablespoons chopped shallots 2 cups beef broth, divided 2 tablespoons anise-flavored liqueur ½ jalapeno pepper, seeded and minced ½ red chile pepper, seeded and minced 1 cup white wine 10 leaves fresh basil, chopped ¼ cup light cream 2 teaspoons cornstarch 1 lemon, juiced

Nutrition Info

362.3 calories carbohydrate: 15.9 g cholesterol: 67.2 mg fat: 19.2 g fiber: 1.6 g protein: 20.6 g saturatedFat: 7.2 g servingSize: - sodium: 876.5 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Soak mussels in a bowl of cold water for at least 10 minutes, remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
Melt butter with the olive oil in a large stockpot over medium heat, cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture, bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
Stir wine, remaining 1 cup beef broth, and basil into broth mixture, simmer.
Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved, add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid, cook until shells open, about 5 minutes. Discard any shells that didn't open.

4 servings

Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!