Amazing Mussels

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.

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.