Ingredients to Use :
2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
1/2 cup light cream
5 pounds fresh mussels, scrubbed and Debearded

Method

of Preparation :
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 chilly pepper, and simmer for a few minutes to blend the flavors.
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.