MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC
Add a crusty loaf and a salad and you have a little bit of heaven on your table. I was given the recipe by a restaurant I used to frequent back 'in the day'. Servings will depend on if you are having this as a main or as an appetizer
Provided by Lesley Snow
Categories Seafood
Time 1h
Number Of Ingredients 18
Steps:
- 1. For the Mussels: Saute onion in butter in a large heavy saucepan until translucent. Add garlic, crushed peppercorns, bay leaves and salt to taste. Saute one more minute
- 2. Meanwhile scrub and beard mussels discarding those that are not closed. Add wine and 2 cups of water to the pan, add the mussels and bring to a boil.
- 3. Cover and cook over high heat about 3 minutes or until all mussels are open. Discard those that don't open.
- 4. Remove mussels from broth and discard the top empty half of shell. Put the mussels in the half shells in a serving dish and keep warm.
- 5. Strain broth/juices through cheesecloth and set aside for the sauce.
- 6. For the sauce: Heat butter in a saute pan until it foams. Add leek, garlic, tomato and season with salt, pepper and nutmeg.
- 7. Saute for 3 minutes then add the lemon juice and strained mussel liquid - reduce by 1/3rd over medium heat.
- 8. Add cream and again reduce by 1/3rd. Adjust seasonings.
- 9. Add chopped basil and quickly bring to a boil. Pour at once over warm mussels. Serve immediately or basil will lose it's green tint.
MUSSELS WITH BASIL CREAM
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
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.
BASIL CREAM SAUCE
After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
Provided by MESSY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g
FETTUCCINE WITH MUSSELS, BASIL AND CREAM
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 IN BASIL CREAM SAUCE
Steps:
- Scrub and de-beard mussels in cold water.
- Discard any cracked or unopened shells.
- In a large pot melt butter.
- Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
- Add wine and bring to a boil.
- Add mussels and cover until mussels open, about 4 to 6 minutes.
- When mussels are cooked, scoop them out with a slotted spoon.
- Discard any mussels that didn't open.
- Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
- In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
- Add to cream, season with salt and pepper and simmer another few minutes.
- Pour over mussels.
Nutrition Facts : ServingSize 14 mussels, Calories 370.6 kcal, Carbohydrate 11.7 g, Protein 20.6 g, Fat 24 g, Sodium 973.1 mg, Fiber 0.4 g, Sugar 2.1 g
MUSSELS WITH BASIL CREAM
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
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
MUSSELS AND BASIL BREAD CRUMBS
Provided by Ina Garten Bio & Top Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
- Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.
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