Mussels with Basil and Parmesan Cream Sauce
Tender mussels are bathed in a luxurious reduction of white wine, Parmesan, and fresh basil. This refined preparation suits both elegant gatherings and mid-week dinners.
Ingrédients
- 1 tbsp butter
- 1 shallot · minced
- 3 cloves garlic · 1 smashed and chopped, 2 whole
- 2 lbs live mussels · cleaned
- 1/2 cup light white wine
- 1/2 cup half and half
- 1/2 cup fresh basil
- 2 tbsp extra virgin olive oil
- 1/4 cup Parmesan
- salt and fresh pepper
Préparation
- 1
Scrub and de-beard the mussels in cold water, discarding any that are cracked or remain open.
- 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
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
Stir 1/4 cup of the half and half into the residual wine and simmer on low for 3 to 4 minutes.
- 5
Blend the fresh basil, Parmesan, olive oil, the remaining half and half, and the 2 whole garlic cloves until smooth.
- 6
Stir the basil mixture into the pot, season with salt and pepper, and simmer for another few minutes.
- 7
Pour the sauce over the cooked mussels and serve.