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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

Author: Naomi Crisante
Date Created: 15/12/2020