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mussels with basil cream/cozze con crema e basilic

(1 rating)
Recipe by
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 rating)
yield 2 - 4
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For mussels with basil cream/cozze con crema e basilic

  • 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
  • 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

How To Make mussels with basil cream/cozze con crema e basilic

  • 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.

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