Mussels in White Wine Sauce

Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed.

Remove beard using a sharp knife if needed.

Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes.

Add 1 cup beef broth, anise-flavored liqueur, jalapeño pepper, and red chile pepper to garlic-shallot mixture; bring to a boil.

Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.

Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.

Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil.

Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes.

Discard any shells that didn't open.