Skinnytaste > Italian Inspired Recipes > Mussels in Basil Cream Sauce

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.

Mussels in Basil Cream Sauce

5 from 2 votes
Course: Appetizer, Dinner
Cuisine: Italian
Yield: 3 servings
Serving Size: 14 mussels


  • 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


  • 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.

Last Step:

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Serving: 14 mussels, Calories: 370.6 kcal, Carbohydrates: 11.7 g, Protein: 20.6 g, Fat: 24 g, Sodium: 973.1 mg, Fiber: 0.4 g, Sugar: 2.1 g


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33 comments on “Mussels in Basil Cream Sauce”

  1. 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!)

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

    Sorry for asking something so silly!


  3. Avatar photo
    This Makes My Day

    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!

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  5. 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.

  6. Avatar photo
    LK- Healthy Delicious

    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…

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

  8. 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!

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

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

  10. “Discard any cracked or unopened shells”

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