Mussels with Basil Cream

Aaron made this with the mussels we bought after camping. We looked for a recipe that resembled the dish I had at a great French restaurant in H* (not paid for by us). We substituted the wine with apple juice and the heavy cream with half and half. It was so good. Someone recommended doubling the sauce, and we did, but I think it would have been fine with the amount in the recipe. We did deplete my basil plant though. We'll have to wait a few days before any leaves will be ready to pick.

Mussels with Basil Cream

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

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.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

Makes 2 main-course or 4 first-course servings.