Tomato Basil Oysters
  • 2 tablespoons butter or margarine
  • 3 tablespoons minced garlic
  • 1 medium onion
  • 4 cups beef broth
  • 1 jalapeno pepper, minced (with seeds and ribs)
  • 1 red chili pepper, minced
  • 4 fresh tomatoes, coarsely chopped
  • 20 fresh basil leaves roughly chopped
  • 2 cups white wine
  • 1 tablespoon cornstarch
  • 1/2 cup light cream
  • 5 pounds fresh mussels, cleaned and debearded
  1. In a large skillet, melt butter add garlic and onion and cook, stirring consistently, until lightly they start to carmelize. Add a 1/4 cup of the beef broth, jalapeno, and red chile pepper. Simmer for a 5 minutes.
  2. Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a a portion of the light cream, and pour it into the skillet along with the rest of the cream. When the mixture boils, add the mussels. Cook until all of the shells have opened (about 5mins)