Mussels in Basil Cream Sauce
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.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Scrub and de-beard mussels in cold water.
- 2
Discard any cracked or unopened shells.
- 3
In a large pot melt butter.
- 4
Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
- 5
Add wine and bring to a boil.
- 6
Add mussels and cover until mussels open, about 4 to 6 minutes.
- 7
When mussels are cooked, scoop them out with a slotted spoon.
- 8
Discard any mussels that didn't open.
- 9
Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
- 10
In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
- 11
Add to cream, season with salt and pepper and simmer another few minutes.
- 12
Pour over mussels.