- Dish type
- Seafood starters
Mussels steamed in a very light creamy tomato basil stock with a chilli kick. You will not be disappointed.
40 people made this
- 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
MethodPrep: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.
Reviews & ratingsAverage global rating:(46)
Reviews in English (42)
soooo good. just spicy enough, yet not too spicy. If you make the sauce ahead of time and refridgerate over night, the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving.I used 4 1/2 lb of mussels, and they just barely fit in the amount of sauce. will use 4lb next time.-11 Dec 2006
Wicked good! Yes, I said it! We halved it and I was a whimp about putting 1/2 of each pepper, but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU!-09 Nov 2006
I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe.-14 Feb 2008