• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

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
Anchor Salted Butter

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


  1. 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.
  2. 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.

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