Try this Mussels in Basil Cream sauce recipe, or contribute your own.
Suggest a better descriptionScrub 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. Pore over mussels.
Servings: 3 • Serving Size: 14 mussels • Old Points: 9 pts • Points+: 9 pts
Calories: 370.6 • Fat: 24.0 g • Protein: 20.6 g • Carb: 11.7 g • Fiber: 0.4 g • Sugar: 2.1 g Sodium: 973.1 mg
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 309 | ||
Calories from Fat: 161 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 51.4mg | 16 % | |
Sodium 917.2mg | 32 % | |
Potassium 439.6mg | 12 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 16g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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