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Ingredients
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2 tablespoons butter
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3 tablespoons minced garlic
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4 shallots, chopped
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4 cups beef broth
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1 jalapeno pepper, minced
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1 red chili pepper, minced
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4 fresh tomatoes, coarsely chopped
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20 fresh basil leaves, torn
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2 cups white wine
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1 tablespoon cornstarch
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½ cup light cream
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5 pounds fresh mussels, scrubbed and debearded
Directions
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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.
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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.
Nutrition Facts (per serving)
413 | Calories |
14g | Fat |
27g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 413 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 39% |
Cholesterol 80mg | 27% |
Sodium 1109mg | 48% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 9% |
Total Sugars 9g | |
Protein 24g | 48% |
Vitamin C 58mg | 64% |
Calcium 168mg | 13% |
Iron 21mg | 115% |
Potassium 1269mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.