Mussels With Basil Cream Recipes

MUSSELS WITH BASIL CREAM

Mussels With Basil Cream image

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart.

Provided by Jorja Jones

Categories Mussels

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lbs mussels (preferably cultivated, scrubbed and beards removed)
1/2 cup heavy cream
1/3 cup fresh basil leaf (loosely packed)
1/4 teaspoon black pepper
1/4 teaspoon salt (Emeril's Fish Rub)

Steps:

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. 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).
Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
Serve, eat and enjoy!

Nutrition Facts : Calories 376.2, Fat 21.9, SaturatedFat 11.5, Cholesterol 119.7, Sodium 809.7, Carbohydrate 12.2, Fiber 0.5, Sugar 1, Protein 28.1

FETTUCCINE WITH MUSSELS, BASIL AND CREAM

Fettuccine With Mussels, Basil and Cream image

Provided by Florence Fabricant

Categories dinner, easy, quick, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound fresh green fettuccine
2 tablespoons pine nuts
2 tablespoons butter
2 cloves garlic, finely minced
1 1/2 cups heavy cream
4 tablespoons very finely minced fresh basil leaves
1 cup steamed shucked mussels
Salt and freshly ground black pepper
Several fresh basil leaves for garnish

Steps:

Bring a kettle of water to a boil for the pasta.
Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
Boil the fettuccine about two minutes. Drain.
Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 11 grams, Carbohydrate 60 grams, Fat 30 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 4 grams, TransFat 0 grams

MUSSELS WITH BASIL CREAM

Mussels with Basil Cream image

Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

Ingredients

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Steps:

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. 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.) 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.

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