How To Make Mussels in Basil Cream Sauce
Dine like a king with mussels in basil cream sauce! Enjoy a creamy, buttery garlic seafood meal added with white wine and parmesan cheese.
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 for about 3 minutes.
Add wine and bring to a boil.
Add mussels and cover for about 4 to 6 minutes, until mussels open.
When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
Add ¼ cup of half and half to the wine and simmer for about 4 minutes.
In a blender, puree basil, parmesan cheese, olive oil, remaining half and half, and garlic.
Add to cream, season with salt and pepper, and simmer for another few minutes.
Pour over mussels. Serve and enjoy!
- Calories: 515.22kcal
- Fat: 26.26g
- Saturated Fat: 9.09g
- Trans Fat: 0.10g
- Monounsaturated Fat: 11.05g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 18.89g
- Fiber: 1.04g
- Sugar: 3.79g
- Protein: 42.48g
- Cholesterol: 114.80mg
- Sodium: 1057.34mg
- Calcium: 293.98mg
- Potassium: 1158.99mg
- Iron: 12.74mg
- Vitamin A: 242.40µg
- Vitamin C: 27.16mg
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