Serves 1
Directions
- 1Add the mussels to a colander and rinse them under cold water.
- 2Gently scrub off any debris and remove the beard from the mussels.
- 3Discard any open, dead mussels.
- 4Heat a pan over medium heat.
- 5Pour in the olive oil then add in the garlic and shallot.
- 6Sauté for 2 minutes until the shallot turns translucent.
- 7Mix in the red pepper flakes, dried basil, and tomato paste.
- 8Cook for 4-5 minutes until the tomato paste darkens to a reddish brown color.
- 9Pour in the chicken broth and mix until the sauce is combined.
- 10Add in the mussels.
- 11Increase the heat to medium high and heat until the sauce starts bubbling.
- 12Reduce the heat to medium low.
- 13Cover the pot with a lid and steam for 8-10 minutes, mixing halfway through, until all of the mussels have opened.
- 14Mix in the heavy cream, parmesan, butter, salt, pepper, and basil.
- 15Remove the pot from heat and serve with toasted bread on the side.
Ingredients
- 1.5 lbs Mussels
- 2 tbsp Olive Oil
- 1 tbsp Minced Garlic
- 1 Shallot (finely chopped)
- 6 oz Tomato Paste
- 1.5 tsp Red Pepper Flakes
- 2 tsp Dried Basil
- 2 cups Chicken Broth
- 0.5 cup Heavy Cream
- 0.5 cup Grated Parmesan
- 2 tbsp Unsalted Butter
- 0.5 tsp Kosher salt
- 0.5 tsp Black Pepper
- 0.66 cup Fresh Basil Leaves
- Toasted Bread (to serve on the side)
Equipment
large potcolanderpanlid
Tips
- Definitely do not forget to toast up some bread to sop up all that sauce.
- Use 2 tsp of red pepper flakes if you like it spicier.
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