Mussels With Basil Cream Recipes

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MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC

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

Provided by Lesley Snow

Categories     Seafood

Time 1h

Number Of Ingredients 18



Mussels with Basil Cream/Cozze Con Crema E Basilic image

Steps:

  • 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.

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
FRESH BASIL CREAM
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

MUSSELS WITH BASIL CREAM

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart.

Provided by Jorja Jones

Categories     Mussels

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9



Mussels With Basil Cream image

Steps:

  • Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes).
  • Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
  • Serve, eat and enjoy!

Nutrition Facts : Calories 376.2, Fat 21.9, SaturatedFat 11.5, Cholesterol 119.7, Sodium 809.7, Carbohydrate 12.2, Fiber 0.5, Sugar 1, Protein 28.1

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lbs mussels (preferably cultivated, scrubbed and beards removed)
1/2 cup heavy cream
1/3 cup fresh basil leaf (loosely packed)
1/4 teaspoon black pepper
1/4 teaspoon salt (Emeril's Fish Rub)

FETTUCCINE WITH MUSSELS, BASIL AND CREAM

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9



Fettuccine With Mussels, Basil and Cream image

Steps:

  • Bring a kettle of water to a boil for the pasta.
  • Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
  • Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
  • Boil the fettuccine about two minutes. Drain.
  • Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 11 grams, Carbohydrate 60 grams, Fat 30 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 4 grams, TransFat 0 grams

1 pound fresh green fettuccine
2 tablespoons pine nuts
2 tablespoons butter
2 cloves garlic, finely minced
1 1/2 cups heavy cream
4 tablespoons very finely minced fresh basil leaves
1 cup steamed shucked mussels
Salt and freshly ground black pepper
Several fresh basil leaves for garnish

MUSSELS AND BASIL BREAD CRUMBS

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10



Mussels and Basil Bread Crumbs image

Steps:

  • Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
  • Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.

6 slices white bread, crusts removed, cubed, and toasted
2 tablespoons chopped garlic (6 cloves)
1/4 cup plus 3 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
9 sun-dried tomato halves in oil, drained and chopped
3/4 cup julienned fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts
3/4 cup dry white wine, such as Pinot Grigio
3 pounds mussels, cleaned

AMAZING MUSSELS

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Provided by Gisela

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12



Amazing Mussels image

Steps:

  • Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
  • Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g

2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
½ cup light cream
5 pounds fresh mussels, scrubbed and debearded

MUSSELS IN CREAM SAUCE

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.

Categories     Milk/Cream     Mussel     White Wine     Winter     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Mussels in Cream Sauce image

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
  • Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

1 tablespoon butter
1 small leek, halved, thinly sliced (white and pale green parts only)
2 pounds mussels, scrubbed, debearded
1 cup dry white wine
1/2 cup whipping cream
4 tablespoons chopped fresh parsley

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