Best Mussels With Basil Cream Recipes

MUSSELS IN BASIL CREAM SAUCE

Steps:

• 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 wine and bring to a boil.
• Add 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 ff half and half to the wine and simmer about 4 minutes.
• In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
• Add to cream, season with salt and pepper and simmer another few minutes.
• Pour over mussels.

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, 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 AND BASIL BREAD CRUMBS

Steps:

• Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
• Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.

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 IN CREAM SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
• Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.