About this recipe:Mussels steamed in a very light creamy tomato basil stock with a chilli kick. You will not be disappointed.
2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
1L beef stock
1 fresh jalapeno or green chilli, minced
1 fresh red chilli, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
500ml white wine
1 tablespoon cornflour
125ml single cream
2.25kg fresh mussels, scrubbed and debearded
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Method Prep:20min › Cook:20min › Ready in:40min
Melt butter in a large saucepan over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef stock, green chilli and red chilli, and simmer for a few minutes to blend the flavours.
Add the tomatoes, basil leaves, white wine and remaining beef stock. Bring to the boil. Dissolve cornflour in a small amount of the cream, and pour it and the rest of the cream into the pan. Return to the boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.