Mussels with Basil and Parmesan Cream Sauce

• B1 tbsp butter
• S1 shallot · minced
• G3 cloves garlic · 1 smashed and chopped, 2 whole
• LM2 lbs live mussels · cleaned
• LW1/2 cup light white wine
• HH1/2 cup half and half
• FB1/2 cup fresh basil
• EV2 tbsp extra virgin olive oil
• P1/4 cup Parmesan
• SFsalt and fresh pepper

Préparation

1. 1

   Scrub and de-beard the mussels in cold water, discarding any that are cracked or remain open.

2. 2

   Melt the butter in a large pot, add the shallots and the chopped garlic clove, and sauté for 3 minutes. Pour in the wine and bring to a boil.

3. 3

   Add the mussels, cover the pot, and steam for 4 to 6 minutes until the shells have opened. Remove the mussels with a slotted spoon and discard any that failed to open.

4. 4

   Stir 1/4 cup of the half and half into the residual wine and simmer on low for 3 to 4 minutes.

5. 5

   Blend the fresh basil, Parmesan, olive oil, the remaining half and half, and the 2 whole garlic cloves until smooth.

6. 6

   Stir the basil mixture into the pot, season with salt and pepper, and simmer for another few minutes.

7. 7

   Pour the sauce over the cooked mussels and serve.