Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Mussels in Basil Cream Sauce
5
from
3
votes
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:
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
- WW Points:
8