Mussels in Basil Cream Sauce

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There’s a great neighborhood Italian restaurant near my house that makes these amazing mussels the called Cozze Al Verde. Unfortunately they are loaded with butter and oil and the points are probably off the charts. I was inspired to remake this dish into a skinnier version and I think I succeeded. The basil sauce was creamy and flavorful. Serve this with some crusty bread to soak up the juice. Live mussels can be stored in the refrigerator for a few days in an open bowl to allow them to breath with a wet cloth on top. Discard any mussels that are cracked or not alive.

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Mussels in Basil Cream Sauce

7
12
7
SP
370.6 Cals 20.6 Protein 11.7 Carbs 24 Fats
Yield: 3 servings
COURSE: Appetizer, Dinner
CUISINE: Italian

Ingredients

  • 2 tsp butter
  • 1 shallots, minced
  • 1 cloves garlic, smashed and chopped PLUS
  • 2 cloves garlic set aside
  • 2 lbs live mussels
  • 1/2 cup white wine
  • 1/2 cup fat free half and half
  • 1/2 cup fresh basil
  • 2 tbsp olive oil
  • 1/4 cup parmesan
  • salt and fresh pepper

Instructions

  • Scrub and de-beard mussels in cold water.
  • Discard any cracked or unopened shells.
  • In a large pot melt butter.
  • Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
  • Add wine and bring to a boil.
  • Add mussels and cover until mussels open, about 4 to 6 minutes.
  • When mussels are cooked, scoop them out with a slotted spoon.
  • Discard any mussels that didn't open.
  • Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
  • In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
  • Add to cream, season with salt and pepper and simmer another few minutes.
  • Pour over mussels.

Nutrition

Serving: 14mussels, Calories: 370.6kcal, Carbohydrates: 11.7g, Protein: 20.6g, Fat: 24g, Sodium: 973.1mg, Fiber: 0.4g, Sugar: 2.1g
Blue Smart Points: 7
Green Smart Points: 12
Purple Smart Points: 7
Points +: 9
Keywords: Gluten Free, low carb

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32 comments

  1. Has anyone tried this in the instant pot? If so how did you do it? I saw someone post in a Facebook group about doing mussels in the IP and I immediately thought of this recipe.

  2. I made this recipe tonight and it was so flavorful and awesome! How do I keep the mussels hot while making the sauce? I moved them to a bowl and covered but when it was time to eat them, they weren’t as hot as I wanted them to be. Sorry if this is a silly question but I’m not that experienced making mussels.

  3. Can’t wait to try this! I wonder how it works out in smartpoints now, with the freestyle program turning mussels to 0 SP! 

  4. Amazing recipe. So flavourful! The Basil cream mixture tops,off,the mussels. My husband kept saying,how fantastic this dish was.  Thank you so much! 

  5. Just made these! Yum!!!

  6. These were delicious. A great new way to prepare mussels for me. And the sauce was great with crusty bread.

  7. Hi Gina, im from New Zealand and im not sure what "half and half" is? Assuming you are in America, i guess its an American thing, what else is it known as? Would love to try these 🙂 Thanks

    • they sell here in america but its really half heavy cream and half whole milk in one container.. hope this helps

  8. Couldn't you use the frozen mussels, too?

  9. theres a very easy recipe that mum does with mussels: doesnt call for butter, only a little oil with garlic, once the garlic's a little brown, take it out of the pan and just throw it out, then add the mussels and once cooked you add parsley.
    Im originally from Italy and we dont use wine with mussels: wine is only used if the mussels are not fresh so that it covers up the smell.

  10. I use to make a similar version but far too high in fat etc and have been looking for a skinnier version. I'm having freinds in for dinner this weekend and I know they love mussels as I do, but my hubby only likes shrimp. I think I will make this but throw in a few shrimp for him. Based on the portion size I can actually serve this as a small appetizer before dinner

  11. I made this last night along with a few other recipes and it turned out awesome!! I'm so happy I found this website and I can't wait to try more of the recipes!

  12. I noticed this recipe hadn't been updated with the Points+ number as a lot of your others have, just the old WW number. I just wanted to let you all know I entered it in the recipe builder and it comes out to 12 points each for 3 servings under the new system (still great for how yummy it is!)

  13. Delicious! If you like mussels this is a fantastic recipe!

  14. They say to use what you drink, I always use Pinot Grigio

  15. Hi Gina,
    When u said add white wine, what kind of white wine exactly?

    Sorry for asking something so silly!

    Agnes

  16. Hi Gina,

    You surprised me again! Very nice combination of Basil with mussels, I never have tried this combination before but without having eaten it, I’m sure it’s a great and powerful combination. Mmmmmm…I’ll try this recipe very soon! Can’t wait!

  17. wow, your site is wonderful!
    i will enjoy reading it!
    XOXO Diet Diva!

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  18. I love to see your recipes. I have reached my goal weigh, since December 2008 – lost a total of 10kgs – thanks in no small part to following your recipes.

  19. omg. for some reason I always stick to classic French preparations of mussels… and then I see things like this and wonder what on earth is wrong with me and why I don’t branch out more…

  20. Never had mussels, wow!

    @Marta, yes the oil and butter version would use up all my points for 1 day!

  21. This looks wonderful!! So DAMN yummy!

  22. I have never had them, but they look so darn good. I have to try this. Thanks Gina!

    Jodi

  23. I love mussels, my husband usually makes them, but I’ll see if I can’t show him up with your recipe here :o)

  24. Oooh, looks delicious, Gina! We love mussels!

  25. I will try this recipe but, for the looks of it, it sounds like you did a fantastic job at cutting down the point-count of the Cozze al Verde! I think the original oil-and-butter-rich version is delicious, but your version looks way more reasonable! hahaha plus, with it being lighter, I can probably have more, right?! Thanks!

  26. Mmmm, this looks incredible, I’ve never actually had mussels before, for shame!

  27. @Lindsey, yes, before cooking! Thanks 🙂

    @Maria, Basil is my husbands favorite herb as well so he was quite happy!

  28. Yum! Thanks for another idea for mussels!

  29. “Discard any cracked or unopened shells”

    I think you mean, discard any cracked or OPENED shells before cooking??

  30. Saw your tweet and had to stop by.

    OH MY…this looks and sounds so good! We love mussels!!!

  31. Basil is my favorite herb. The sauce looks amazing!