Mussels in Basil Sauce Recipe

Serves/Makes: 1 serving


  • 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
How to cook Mussels in Basil Sauce:
  • 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!


*Kirsch (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 (more Mussels recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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