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"Mussels steamed in a completely mild creamy tomato basil broth with a kick. You will no longer be disenchanted."
- 2 tablespoons butter
- 3 tablespoons minced garlic
- 4 shallots, chopped
- four cups beef broth
- 1 jalapeno pepper, minced
- 1 red chili pepper, minced
- 4 clean tomatoes, coarsely chopped
- 20 sparkling basil leaves, torn
- 2 cups white wine
- 1 tablespoon cornstarch
- 1/2 cup mild cream
- 5 pounds sparkling mussels, scrubbed and debearded
|Prep : 20M||Cook : 4M||Ready in : 40M|
- Melt butter in a large stockpot over medium warmness. Add garlic and shallots, and cook, stirring continuously, till lightly browned. Add a dash of the beef broth, jalapeno, and purple chile pepper, and simmer for a couple of minutes to combination the flavors.
- Add the tomatoes, basil leaves, white wine, and remaining pork broth. Bring to a boil. Dissolve cornstarch in a small quantity of the light cream, and pour it and the rest of the cream into the inventory pot. Return to a boil, and add the mussels. Cook till all of the shells have opened, about five mins.
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