Mussels in Basil Cream Sauce
Ingredients
The sauce
-
2
tsp
butter
-
1
unit
shallot, minced
-
1
clove
garlic, smashed and chopped
-
2
cloves
garlic, set aside
-
½
cup
white wine
-
½
cup
fat free half and half
-
½
cup
fresh basil
-
2
tbsp
olive oil
-
¼
cup
parmesan
-
to taste
salt and fresh pepper
The mussels
Instructions
- Scrub and de-beard the mussels in cold water, discarding any cracked or unopened shells.
- Melt the butter in a large pot and sauté the shallots and one clove of chopped garlic for about 3 minutes.
- Add the white wine to the pot and bring it to a boil.
- Add the mussels to the pot and cover until they open, about 4 to 6 minutes.
- Remove the cooked mussels with a slotted spoon, discarding any that didn't open.
- Add ¼ cup of fat free half and half to the remaining wine in the pot and simmer for about 4 minutes.
- In a blender, puree the basil, parmesan cheese, olive oil, the remaining half and half, and the set aside garlic.
- Add the puree to the cream mixture, season with salt and pepper, and simmer for a few more minutes.
- Pour the sauce over the mussels before serving.
Nutrition Facts (estimated)
Servings
3
Calories
370
Total fat
24g
Total carbohydrates
11.7g
Total protein
20.6g
Sodium
973.1mg
Cholesterol
0mg
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