Mussels in White Wine Sauce Best Family Recipes

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Tuesday, September 15, 2015

Mussels in White Wine Sauce

"Delicious manner to serve mussels. Dip crusty bread into sauce to finish the entree!"

Ingredients :

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Soak mussels in a bowl of cold water for at least 10 mins; eliminate from water and scrub with a stiff brush to get rid of dust if wished. Remove beard using a pointy knife if needed.
Melt butter with the olive oil in a huge stockpot over medium heat; prepare dinner and stir garlic and shallots until lightly browned, 2 to a few minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and purple chile pepper to garlic-shallot combination; deliver to a boil. Reduce warmth to medium-low and simmer till peppers are softened, approximately 5 minutes.
Stir wine, final 1 cup beef broth, and basil into broth mixture; simmer.
Whisk mild cream and cornstarch collectively in a bowl until cornstarch is dissolved; add to broth mixture and produce to a boil. Add mussels and lemon juice to boiling broth aggregate and cover stockpot with a lid; prepare dinner till shells open, about five minutes. Discard any shells that did not open.

Notes :

Chopped tomatoes may be added when you add the peppers if preferred. Although recipe requires purple chili pepper, I use green when I cannot discover the pink.

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