How to cook Mussels in Basil Sauce
- 1 dozen mussels, scrubbed and debearded
- 1 tablespoon olive oil
- 3 cloves garlic, crushed to a paste
- 4 large tomatoes, peeled, seeded, and coarsely chopped
- 1/4 cup heavy cream
- Salt and pepper
- Pinch of cayenne pepper
- 1/8 teaspoon sugar
- 1 tablespoon Kirsch*
- 1 1/2 cups finely shredded fresh basil
- 1 tablespoon chopped fresh parsley
- Heat the oil in a saute pan with the garlic, tomatoes, cream, salt and pepper, a pinch of cayenne and the sugar.
- Cook the mixture uncovered until about 2/3 of the liquid has evaporated.
- Toss in the mussels, cover and simmer them until the shells open - about 3 to 4 minutes.
- Remove each one from the pan as it opens. Discard the shells, and keep the mussels warm in a covered dish. Discard any that do not open.
- Continue to cook the sauce mixture to evaporate the juice from the mussels. Add the Kirsch, adjust the seasoning if necessary and add half of the basil.
- Return the mussels to the pan and heat them for a few seconds.
- Pour the contents of the pan into a warmed dish, sprinkle the parsley and the remaining basil on top, and serve at once.
The Mussels in Basil Sauce recipe easy to cook and so good!
(Kirschwasser) is a clear, colorless fruit brandy traditionally made from double-distillation of morello cherries, a dark-coloured cultivar of the sour cherry.
This recipe for Mussels in Basil Sauce serves/makes: 1 serving
The Mussels in Basil Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered