Mussels With Basil Cream

Jorja Jones's Note:

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart.

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 small onion , finely chopped
• 2 garlic cloves , finely chopped
• 2 tablespoons unsalted butter
• 1⁄3; cup dry white wine
• 2 lbs mussels (preferably cultivated, scrubbed and beards removed)
• ½ cup heavy cream
• 1⁄3; cup fresh basil leaf (loosely packed)
• ¼ teaspoon black pepper
• ¼ teaspoon salt (Emeril's Fish Rub)

Directions:

1. Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes).
2. Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
3. Serve, eat and enjoy!