Mussels in Basil Cream Sauce

Steps

1. Scrub and de-beard mussels in cold water.

2. Discard any cracked or unopened shells.

3. In a large pot melt butter.

4. Add shallots and 1 clove chopped garlic and sauté about 3 minutes.

5. Add wine and bring to a boil.

6. Add mussels and cover until mussels open, about 4 to 6 minutes.

7. When mussels are cooked, scoop them out with a slotted spoon.

8. Discard any mussels that didn't open.

9. Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.

10. In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.

11. Add to cream, season with salt and pepper and simmer another few minutes.

12. Pour over mussels.