Mussels With Basil Creamcozze Con Crema E Basilic Recipes

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MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC



Mussels with Basil Cream/Cozze Con Crema E Basilic image

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

4 Tbsp butter, unsalted
4 Tbsp finely chopped onion
2 clove garlic, crushed
1/2 tsp white peppercorns - coarsely crushed
2 bay leaves
salt
4 lb fresh cultured mussels
1/2 c dry white wine
FRESH BASIL CREAM
2 Tbsp unsalted butter
1/2 leek, white portion only, julienned
1 clove garlic, minced
6 Tbsp tomato concasse (crushed pulp of skinned and seeded tomato)
2 pinch each of nutmeg, salt and pepper
1 lemon - juice of
1 1/2 c (approximately) of mussel cooking liquid
1 c hwavy cream
4 Tbsp fresh basil - chopped and added at the lasy moment

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



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

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.

BASIL CREAM SAUCE



Basil Cream Sauce image

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

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

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



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

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 IN BASIL CREAM SAUCE



Mussels in Basil Cream Sauce image

Provided by Gina

Categories     Appetizer     Dinner

Number Of Ingredients 11

2 tsp butter
1 shallots (minced)
1 cloves garlic (smashed and chopped PLUS)
2 cloves garlic set aside
2 lbs live mussels
1/2 cup white wine
1/2 cup fat free half and half
1/2 cup fresh basil
2 tbsp olive oil
1/4 cup parmesan
salt and fresh pepper

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



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

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

MUSSELS AND BASIL BREAD CRUMBS



Mussels and Basil Bread Crumbs image

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 slices white bread, crusts removed, cubed, and toasted
2 tablespoons chopped garlic (6 cloves)
1/4 cup plus 3 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
9 sun-dried tomato halves in oil, drained and chopped
3/4 cup julienned fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts
3/4 cup dry white wine, such as Pinot Grigio
3 pounds mussels, cleaned

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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