Mussels in Basil Cream

Make sure you have crusty garlic bread to sop up all the delicious sauce when you are done!

1 medium onion, finely chopped
2-3 garlic cloves, minced
2 Tbsp butter
1/2 c dry white wine, such as Pino Grigio
2# mussels, rinsed and de-bearded
1/2 c heavy cream
2 large handfuls purple basil (green can be used as well)
salt and pepper to taste

In a large saute pan that has a lid, saute the onions and garlic in the butter over medium heat until softened and fragrant - do not let brown.  Add the wine and let reduce by half.  Add the mussels and cover, cooking over high heat until opened, about 5 minutes.  Carefully remove the mussels from the cooking pan to a large serving bowl.  In a blender, pour the mussel liquid, the heavy cream and the basil.  Blend on high until thoroughly mixed.  Place back in pan and heat over high to reduce until desired thickness.  Season with salt and pepper.  Pour over the mussels in the bowl and serve with hot and crusty garlic bread.

Shrimp and Mussels Steamed with Riesling

A quick and easy way to prepare seafood.  I ate this as is, and the hubby prepared angel hair pasta to go with his.  The sauce can be made with any dry white wine - just make sure that it is a wine you would drink.  Cooking wine sold in the condiment aisle is a big no-no.

1 swirl EVOO
1 small onion, small diced
2 garlic gloves, minced
opt: red chili pepper flakes
1/2 # cleaned and deveined shrimp
2# bag mussels, rinsed and beards removed
1/3 cup dry Riesling
White dairy liquid for finishing - either FF half and half or heavy cream if you are feeling decadent
2 Tbsp. chopped fresh basil, parsley or tarragon, or a combination of.

In a large skillet with high sides and a lid, heat the olive oil over medium heat.  Add the onion, garlic and red chili pepper flakes (if using) along with a sprinkle of salt.  Stir occasionally until onion has softened and mixture is fragrant.  Add the shrimp and cook until they just start to turn white.  Add the mussels and the wine and cover immediately.  Crank the heat up to high and cook until mussels open up and turn opaque, usually 5-6 minutes with a good steam going inside.  Remove the lid and add a swirl of your dairy.  Add the fresh herbs and toss to combine.

Can be served atop pasta, or with garlic toasted baguette slices to sop up the broth - YUM!