- 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
- 1/2 jalapeno pepper, seeded and minced
- 1/2 red chile pepper, seeded and minced
- 1 cup white wine
- 10 leaves fresh basil, chopped
- 1/4 cup light cream
- 2 teaspoons cornstarch
- 1 lemon, juiced
- 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.
03/25/2018
recipepes.com
Mussels in White Wine Sauce, recipe
PT15M
PT1H
5
455 calories
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