Mussels with Basil Cream/Cozze Con Crema E Basilic

Lesley Snow


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

★★★★★ 1 vote
2 - 4
30 Min
30 Min
Stove Top


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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

How to Make Mussels with Basil Cream/Cozze Con Crema E Basilic


  • 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.

Printable Recipe Card

About Mussels with Basil Cream/Cozze Con Crema E Basilic

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Italian

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