Mussels in a Cream and White Wine Sauce
Such a simple way of cooking mussels but what a great result! The sauce is creamy with tomato and basil and such an ever so slight chilli kick.
Ingredients
Serves: 4
- 2 tablespoons butter
- 3 tablespoons crushed garlic
- 2 onions, diced
- 4 cups (1 litre) beef stock
- 1 jalapeno, finely diced
- 1 red chilli, finely diced
- 4 fresh tomatoes, coarsely diced
- 20 fresh basil leaves, torn
- 2 cups (500ml) white wine
- 1 tablespoon cornflour
- 1/2 cup (125ml) cream
- 2 1/2 kg fresh mussels, scrubbed and debearded
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Melt butter in a large saucepan over medium heat. Add garlic and onion then cook stirring constantly until lightly browned.
- Add a splash of the beef stock, jalapeno and red chilli then simmer for a few minutes to blend the flavours.
- Add the tomatoes, basil leaves, white wine and remaining beef stock. Bring to a boil.
- Dissolve cornflour in a small amount of the cream then pour it and the rest of the cream into the saucepan.
- Return to a boil then add the mussels.
- Cook until all of the shells have opened; about 5 minutes.
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Reviews and Ratings
Global Ratings:
(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 (Review from Allrecipes USA and Canada)
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 (Review from Allrecipes USA and Canada)
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 (Review from Allrecipes USA and Canada)