Mussels In Basil Cream Sauce

Name: Mussels In Basil Cream Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Global
Ingredients: 2 teaspoons butter; 118 milliliters fat free half and half; 118 milliliters fresh basil; 1 clove garlic, smashed and chopped PLUS; 2 cloves garlic set aside; 907 grams live mussels; 2 Tbsps olive oil; 59 milliliters parmesan; 3 servings salt and fresh pepper; 1 shallots, minced; 118 milliliters white wine

Mussels In Basil Cream Sauce is a gluten free, primal, and pescatarian hor d'oeuvre. This recipe serves 3. One portion of this dish contains roughly 23g of protein, 18g of fat, and a total of 339 calories. A mixture of butter, parmesan, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 10 minutes.

Ingredients

Servings:

2teaspoons

butter 118milliliters

fat free half and half 118milliliters

fresh basil 1clove

garlic, smashed and chopped PLUS 2cloves

garlic set aside 907grams

live mussels 2Tbsps

olive oil 59milliliters

parmesan 3servings

salt and fresh pepper 1

shallots, minced 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.