mussels in white sauce

Ingredients

• Servings: 4
• 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
• 1/2 jalapeno pepper, seeded and minced
• 1/2 red chile pepper, seeded and minced
• 1 cup white
• 10 leaves fresh basil, chopped
• 1/4 cup light cream
• 2 teaspoons cornstarch
• 1 lemon, juiced

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.
• 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.
• stir , remaining 1 cup beef broth, and basil into broth mixture; simmer.
• 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.