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Mussels in Basil Cream Sauce
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.
Nutrition
Serving: 14mussels, Calories: 484.5kcal, Carbohydrates: 17g, Protein: 40g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 114.5mg, Sodium: 10121mg, Fiber: 0.5g, Sugar: 2.5g
- WW Points: 10