Best Mussels With Basil Cream Recipes

MUSSELS WITH BASIL CREAM

Steps:

• Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes).
• Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
• Serve, eat and enjoy!

FETTUCCINE WITH MUSSELS, BASIL AND CREAM

Steps:

• Bring a kettle of water to a boil for the pasta.
• Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
• Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
• Boil the fettuccine about two minutes. Drain.
• Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

MUSSELS IN HERBED CREAM SAUCE

Steps:

• Remove beards and scrub mussels under cold running water.
• Discard any that remain open after handling.
• Put in a large bowl and refrigerate until needed[best if it is the same day!
• Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
• Add wine, cream, lots of black pepper and tomatoes.
• Bring to the boil, add the mussels and cover with a large lid.
• Shake of stir the mussels around a couple of times until they open[about 5 minutes].
• Transfer mussels to a large bowl, leaving the cream sauce in the wok.
• Boil the sauce with the lid off over a high heat until reduced by half.
• Add herbs, then pour sauce over the mussels.
• Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

AMAZING MUSSELS

Steps:

• Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
• Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

MUSSELS WITH TOMATOES, BASIL AND GARLIC

Steps:

• Scrub mussels under cold water; pull off hairy beards.
• Discard any that do not close when tapped. Set aside.
• In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes.
• Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
• Add mussels; cover and cook until mussels fully open, 4 to 5 minutes.
• Discard any that do not open.
• Arrange mussels in bowls; pour sauce over top.

MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC

Steps:

• 1. For the Mussels: Saute onion in butter in a large heavy saucepan until translucent. Add garlic, crushed peppercorns, bay leaves and salt to taste. Saute one more minute
• 2. Meanwhile scrub and beard mussels discarding those that are not closed. Add wine and 2 cups of water to the pan, add the mussels and bring to a boil.
• 3. Cover and cook over high heat about 3 minutes or until all mussels are open. Discard those that don't open.
• 4. Remove mussels from broth and discard the top empty half of shell. Put the mussels in the half shells in a serving dish and keep warm.
• 5. Strain broth/juices through cheesecloth and set aside for the sauce.
• 6. For the sauce: Heat butter in a saute pan until it foams. Add leek, garlic, tomato and season with salt, pepper and nutmeg.
• 7. Saute for 3 minutes then add the lemon juice and strained mussel liquid - reduce by 1/3rd over medium heat.
• 8. Add cream and again reduce by 1/3rd. Adjust seasonings.
• 9. Add chopped basil and quickly bring to a boil. Pour at once over warm mussels. Serve immediately or basil will lose it's green tint.

MUSSELS WITH BASIL CREAM

Steps:

• Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.