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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 20 min Start to finish: 25 min Ingredients:
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
2 tablespoons unsalted butter |
1/3 cup dry white wine |
2 lb mussels (preferably cultivated), scrubbed and beards removed |
1/2 cup heavy cream |
3/4 cup loosely packed fresh basil leaves |
1/4 teaspoon black pepper |
Directions:
1. 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, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
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