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.
Serves:
Ingredients
- 2tspbutter
- 1shallot,minced
- 1cloves garlic,smashed and chopped, plus 2 closes garlic
- 2lbsmussels,live
- ½cupwhite wine
- ½cuphalf and half,fat-free
- ½cupfresh basil
- 2tbspolive oil
- ¼cupparmesan cheese
- salt and fresh pepper
Instructions
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Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
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In a large pot, melt butter. Add shallots and 1 clove chopped garlic and sauté for about 3 minutes.
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Add wine and bring to a boil.
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Add mussels and cover for about 4 to 6 minutes, until mussels open.
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When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
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Add ¼ cup of half and half to the wine and simmer for about 4 minutes.
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In a blender, puree basil, parmesan cheese, olive oil, remaining half and half, and garlic.
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Add to cream, season with salt and pepper, and simmer for another few minutes.
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Pour over mussels. Serve and enjoy!
Nutrition
- 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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