mussels with basil cream/cozze con crema e basilic

Name: Mussels with Basil Cream/Cozze Con Crema E Basilic
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 4 tablespoon(s) butter, unsalted; 4 tablespoon(s) finely chopped onion; 2 clove(s) garlic, crushed; 1/2 teaspoon(s) white peppercorns - coarsely crushed; 2 - bay leaves; - salt; 4 pound(s) fresh cultured mussels; 1/2 cup(s) dry white wine; ## FRESH BASIL CREAM; 2 tablespoon(s) unsalted butter; 1/2 - leek, white portion only, julienned; 1 clove(s) garlic, minced; 6 tablespoon(s) tomato concasse (crushed pulp of skinned and seeded tomato); 2 pinch(es) each of nutmeg, salt and pepper; 1 - lemon - juice of; 1 1/2 cup(s) (approximately) of mussel cooking liquid; 1 cup(s) hwavy cream; 4 tablespoon(s) fresh basil - chopped and added at the lasy moment

(1 RATING)

10 Pinches 1 Photo

Lesley Snow

Updated on Aug 14, 2014

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

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 2 - 4

Ingredients

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

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

Step 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

Step 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.
Step 3

Cover and cook over high heat about 3 minutes or until all mussels are open. Discard those that don't open.
Step 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.
Step 5

Strain broth/juices through cheesecloth and set aside for the sauce.
Step 6

For the sauce: Heat butter in a saute pan until it foams. Add leek, garlic, tomato and season with salt, pepper and nutmeg.
Step 7

Saute for 3 minutes then add the lemon juice and strained mussel liquid - reduce by 1/3rd over medium heat.
Step 8

Add cream and again reduce by 1/3rd. Adjust seasonings.
Step 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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