Best Mussels With Basil Creamcozze Con Crema E Basilic Recipes

Mussels With Basil Cream image

Provided by Jorja Jones

Categories Mussels

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lbs mussels (preferably cultivated, scrubbed and beards removed)
1/2 cup heavy cream
1/3 cup fresh basil leaf (loosely packed)
1/4 teaspoon black pepper
1/4 teaspoon salt (Emeril's Fish Rub)

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!

Nutrition Facts : Calories 376.2, Fat 21.9, SaturatedFat 11.5, Cholesterol 119.7, Sodium 809.7, Carbohydrate 12.2, Fiber 0.5, Sugar 1, Protein 28.1

Mussels with Basil Cream image

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

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.

Mussels with Basil Cream/Cozze Con Crema E Basilic image

Provided by Lesley Snow

Categories Seafood

Time 1h

Number Of Ingredients 18

4 Tbsp butter, unsalted
4 Tbsp finely chopped onion
2 clove garlic, crushed
1/2 tsp white peppercorns - coarsely crushed
2 bay leaves
salt
4 lb fresh cultured mussels
1/2 c dry white wine
FRESH BASIL CREAM
2 Tbsp unsalted butter
1/2 leek, white portion only, julienned
1 clove garlic, minced
6 Tbsp tomato concasse (crushed pulp of skinned and seeded tomato)
2 pinch each of nutmeg, salt and pepper
1 lemon - juice of
1 1/2 c (approximately) of mussel cooking liquid
1 c hwavy cream
4 Tbsp fresh basil - chopped and added at the lasy moment

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.