Recipe Description
This mussels soup recipe creates a amazing combination of creamy and spicy taste to compliments the mussels sweetness. Try this recipe now!
This recipe is best with
Recipe Ingredient
- 30g butter
- 25g minced garlic
- 4 shallots, chopped
- 950ml beef broth
- 1 jalapeno pepper, minced
- 1 red chili pepper, minced
- 4 fresh tomatoes, coarsely chopped
- 20 fresh basil leaves, torn
- 475ml white wine
- 10g cornstarch
- 120ml light cream
- 2270g fresh mussels, scrubbed and debearded
Instructions
- 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.
