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


  • 4 Tbsp
    butter, unsalted
  • 4 Tbsp
    finely chopped onion
  • 2 clove
    garlic, crushed
  • 1/2 tsp
    white peppercorns - coarsely crushed
  • 2
    bay leaves
  • ·
  • 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.

Printable Recipe Card

About Mussels with Basil Cream/Cozze Con Crema E Basilic

Main Ingredient: Seafood
Regional Style: Italian

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