Mussels with Basil Cream

Name: Mussels with Basil Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 79 milliliters dry white wine; 177 milliliters loosely packed fresh basil leaves; 2 garlic cloves, finely chopped; 118 milliliters heavy cream; 907 grams mussels (preferably cultivated), scrubbed and beards removed; 1 small onion, finely chopped; 2 Tbsps unsalted butter

Mussels with Basil Cream might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 567 calories, 30g of protein, and 39g of fat per serving. This recipe serves 2. If you have pepper, wine, butter, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Pot

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.)

Ingredients you will need

Mussels

Wine

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.

Ingredients you will need

Mussels

Pepper

Basil

Cream

Sauce

Salt

Equipment you will use

Slotted Spoon

Blender

Bowl

Equipment

Ingredients

Servings:

0teaspoons

black pepper 79milliliters

dry white wine 177milliliters

loosely packed fresh basil leaves 2

garlic cloves, finely chopped 118milliliters

heavy cream 907grams

mussels (preferably cultivated), scrubbed and beards removed 1small

onion, finely chopped 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.