The Book Review's Weekly Recommended Recipe- Amazing Mussels Recipe

 

 

 

WHAT YOU WILL NEED:

 

 

 

 

4 fresh tomatoes, coarsely chopped

                                                              

                                                        20 fresh basil leaves, torn 

                                                             

                                                            2 cups white wine             

               

                                                      1 tablespoon cornstarch 

                                                             

                                                            1/2 cup light cream 

                                                             

                                             5 pounds fresh mussels, scrubbed and debearded

 

DIRECTIONS:

           

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.

 

 

PREP:  20 minutes

 

COOK:  20 minutes          

 

 

ENJOY!