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, jalapeño, 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.