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Mussels in Basil Cream Sauce

5 from 3 votes

Yield: 3 servings

Course: Appetizer, Dinner

Cuisine: Italian

Ingredients

2 tsp butter
1 shallots (minced)
1 cloves garlic (smashed and chopped PLUS)
2 cloves garlic set aside
2 lbs live mussels
1/2 cup white wine
1/2 cup fat free half and half
1/2 cup fresh basil
2 tbsp olive oil
1/4 cup parmesan
salt and fresh pepper

Instructions

Scrub and de-beard mussels in cold water.
Discard any cracked or unopened shells.
In a large pot melt butter.
Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
Add wine and bring to a boil.
Add mussels and cover until mussels open, about 4 to 6 minutes.
When mussels are cooked, scoop them out with a slotted spoon.
Discard any mussels that didn't open.
Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
Add to cream, season with salt and pepper and simmer another few minutes.
Pour over mussels.

Nutrition

Serving: 14mussels, Calories: 370.6kcal, Carbohydrates: 11.7g, Protein: 20.6g, Fat: 24g, Sodium: 973.1mg, Fiber: 0.4g, Sugar: 2.1g

- WW Points: 8

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