Ah, mussels—those little ocean jewels! There’s something almost magical about the way they transform a simple dinner into a lavish occasion. Picture this:
creamy, basil-infused sauce clinging to every morsel, like a silky blanket on a chilly night. Perfect for that dinner party you’ve been meaning to host—or maybe just a quiet evening at home with a book and a glass of wine.
Steps
- Clean the mussels under cold water, removing any beards. Discard any mussels that have cracked or unopened shells.
- In a large pot, melt the butter over medium heat. Add the minced shallots and one clove of chopped garlic, sautéing for about three minutes until fragrant.
- Pour in the white wine and bring the mixture to a boil. Add the mussels, cover the pot, and cook for about 4 to 6 minutes until the mussels have opened.
- Once cooked, remove the mussels with a slotted spoon, discarding any that remain closed. Add 1/4 cup of fat-free half and half to the wine mixture, letting it simmer for around four minutes.
- In a blender, combine the fresh basil, parmesan cheese, olive oil, remaining half & half, and the reserved garlic. Blend until smooth.
- Add the basil mixture to the cream sauce, seasoning with salt and pepper, and let it simmer for a few more minutes. Pour the sauce over the mussels and serve.
Ingredients
- 2 teaspoons butter
- 1 shallot, minced
- 1 clove garlic, smashed and chopped
- 2 additional cloves garlic, set aside
- 2 pounds live mussels
- 1/2 cup white wine
- 1/2 cup fat-free half and half
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- Salt and freshly ground pepper to taste
Nutritional Values
Calories: 1111.8 kcal | Carbohydrates: 35.1 g | Protein: 61.8 g | Fat: 72 g | Sodium: 2919.3 mg | Fiber: 1.2 g | Sugar: 6.3 g
FAQ
- How should live mussels be stored before cooking?
- Live mussels can be kept in the fridge for a few days. Place them in an open bowl covered with a damp cloth to allow them to breathe. Make sure to discard any mussels that are cracked or not alive.
- What is the serving size and nutritional information for this mussels dish?
- The recipe yields three servings, with each serving consisting of 14 mussels. One serving contains approximately 370.6 calories, 11.7 grams of carbohydrates, 20.6 grams of protein, and 24 grams of fat.
- What should I do if some mussels don’t open during cooking?
- If any mussels remain closed after cooking, they should be discarded as they were not safe to consume.
- Can I use regular half and half instead of fat-free in this recipe?
- Yes, you can substitute regular half and half for the fat-free version, but it will affect the overall calorie and fat content of the dish.
- What type of wine is recommended for this recipe?
- A dry white wine is usually recommended for cooking with mussels, as it complements the flavors of the seafood and the basil cream sauce well.
Tips
- Proper Mussel Storage: Keep live mussels in the fridge for a few days by placing them in an open bowl covered with a damp cloth, ensuring they can breathe. Discard any that are cracked or dead before cooking.
- Efficient Cleaning: Before cooking, make sure to scrub and de-beard the mussels thoroughly under cold water. This will remove any sand or debris, ensuring a cleaner dish.
- Check for Doneness: While cooking, discard any mussels that remain unopened after steaming, as they may not be safe to eat.
- Maximize Flavor: Use crusty bread to soak up the delicious basil cream sauce, ensuring none of the flavorful sauce goes to waste.
Equipment
- Large pot (with lid)
- Blender
- Slotted spoon
