MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC

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.