Mussels in Basil Cream Sauce

Instructions

1. Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
2. In a large pot melt butter. Add shallots and 1 clove chopped garlic and sauté about 3 minutes. Add the wine and bring to a boil.
3. Add the mussels and cover until mussels open, about 4 to 6 minutes.
4. When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn't open.
5. Add 1/4 cup of the half & half to the wine and simmer on low about 3 to 4 minutes.
6. In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
7. Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
8. Pour over mussels.