Purge mussels in 1/3 c kosher salt in 1gallon water for about 2 hours (keep cool)
in saute pan
saute about 1/2c onion and 1/4 c garlic cloves chopped in 1 teaspoon butter
add about 3/4 c white wine, let simmertill alcohol evaporates, add 3/4 cup chicken stock. Italian seasoning (about 1t) and 3 sprigs fresh rosemary.
Bring to simmer and add purged and scrubbed mussles. Cover and steam about 5-10 minutes or untill mussels open
remove mussles and keep warm.
add about 1/3 c heavy cream to pan and simmer about 5 minutes, add 1/4 cup grated parm cheese and 1/3 c fresh chopped basil salt/pepper to taste
Return mussels to pan. Toss to coat. Serve with french bread.
Or combine 1/3 c low fat milk ,1t melted butter and 1T flour mix well and add to broth/wine mix,,simmer till it thickens, add basil,and cheese, Return mussles to broth Top with Italian Parsley (if desired) and serve.
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