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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
shallot	4		chopped	460.8	107.52	16.0	0.64
beef broth	4	cups		67.2	0.384	10.944	2.112
jalapeno pepper	1		minced	1.6312	0.3656	0.0512	0.0208
red chili pepper	1		minced	1.25	0.2753	0.0584	0.0138
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
basil leaf	20			-	-	-	-
white wine	2	cups		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
mussel	5	pounds	scrubbed debearded	1950.4844	83.6894	269.8926	50.8033

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.