Recipe Category: Main Courses
Creamy Mussels with Vermouth and Basil
Classic moules mariniere gets a twist with vermouth and basil.
|Serves:||2 as a main, 4 as entree|
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 50g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 cup dry vermouth
- few sprigs thyme
- 1 kg mussels, scrubbed and debearded
- 1/2 cup double cream
- 1/2 cup fresh basil leaves or parsley
Melt butter in a large pot and sauté onion and garlic until softened. Add vermouth, thyme and mussels, cover and simmer for 10 minutes until mussels have opened. Lift out the mussels with a slotted spoon and transfer to a bowl, cover to keep warm. Add cream to pan and boil for 10 minutes until reduced to a sauce consistency. Stir in basil, season and pour sauce over mussels. Serve in bowls over a piece of toasted bread with chips on the side.
Recipe Type: Seafood