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Mussels with White Wine and Cream Sauce
There’s a great neighborhood Italian restaurant near my house that makes these amazing mussels the called Cozze Al Verde. They are loaded with butter and oil and the calories are probably off the charts. I was inspired to remake this dish lighter, and they turned out great! 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.
Mussels in Basil Cream Sauce
Yield: servings
Serving Size: 14 mussels
Ingredients
- 1 tablespoon butter
- 1 shallots, minced
- 3 cloves garlic, 1 smashed and chopped, 2 whole
- 2 lbs live mussels, cleaned well
- 1/2 cup light white wine, I like Matua Lighter Sauvignon Blanc
- 1/2 cup half and half
- 1/2 cup fresh basil
- 2 tablespoons olive oil, extra virgin
- 1/4 cup parmesan
- salt and fresh pepper, to taste
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 the wine and bring to a boil.
- Add the 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 the half & half to the wine and simmer on low about 3 to 4 minutes.
- In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
- Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
- Pour over mussels.
Last Step:
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Serving: 14 mussels, Calories: 484.5 kcal, Carbohydrates: 17 g, Protein: 40 g, Fat: 26 g, Saturated Fat: 9 g, Cholesterol: 114.5 mg, Sodium: 10121 mg, Fiber: 0.5 g, Sugar: 2.5 g
