Mussels with Basil Cream/Cozze Con Crema E Basilic
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- 4 Tbsp
- butter, unsalted
- 4 Tbsp
- finely chopped onion
- 2 clove
- garlic, crushed
- 1/2 tsp
- white peppercorns - coarsely crushed
- bay leaves
- 4 lb
- fresh cultured mussels
- 1/2 c
- dry white wine
- 2 Tbsp
- unsalted butter
- 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
- 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
FRESH BASIL CREAM
1For 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
2Meanwhile 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.
3Cover and cook over high heat about 3 minutes or until all mussels are open. Discard those that don't open.
4Remove 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.
5Strain broth/juices through cheesecloth and set aside for the sauce.
6For the sauce:
Heat butter in a saute pan until it foams. Add leek, garlic, tomato and season with salt, pepper and nutmeg.
7Saute for 3 minutes then add the lemon juice and strained mussel liquid - reduce by 1/3rd over medium heat.
8Add cream and again reduce by 1/3rd. Adjust seasonings.
9Add chopped basil and quickly bring to a boil. Pour at once over warm mussels. Serve immediately or basil will lose it's green tint.