Ingredients
2tspbutter
1shallot,minced
1cloves garlic,smashed and chopped, plus 2 closes garlic
2lbsmussels,live
½cupwhite wine
½cuphalf and half,fat-free
½cupfresh basil
2tbspolive oil
¼cupparmesan cheese
salt and fresh pepper
Preparation
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 for about 3 minutes.
Add wine and bring to a boil.
Add mussels and cover for about 4 to 6 minutes, until mussels open.
When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
Add ¼ cup of half and half to the wine and simmer for about 4 minutes.
In a blender, puree basil, parmesan cheese, olive oil, remaining half and half, and garlic.
Add to cream, season with salt and pepper, and simmer for another few minutes.
Pour over mussels. Serve and enjoy!
