Mussels in White Wine Sauce recipe

All Recipes Appetizers and Snacks Seafood

Ingredients

4 cups mussels
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 cups beef broth, divided
2 tablespoons anise-flavored liqueur
½ jalapeno pepper, seeded and minced
½ red chile pepper, seeded and minced
1 cup white wine
10 leaves fresh basil, chopped
¼ cup light cream
2 teaspoons cornstarch
1 lemon, juiced

Nutrition Info

362.3 calories
carbohydrate: 15.9 g
cholesterol: 67.2 mg
fat: 19.2 g
fiber: 1.6 g
protein: 20.6 g
saturatedFat: 7.2 g
servingSize: -
sodium: 876.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak mussels in a bowl of cold water for at least 10 minutes, remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.

  2. Melt butter with the olive oil in a large stockpot over medium heat, cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture, bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.

  3. Stir wine, remaining 1 cup beef broth, and basil into broth mixture, simmer.

  4. Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved, add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid, cook until shells open, about 5 minutes. Discard any shells that didn't open.

Recipe Yield

4 servings

Recipe Note

Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!

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