Mussels in Basil Sauce
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INGREDIENTS 1 dozen mussels, scrubbed and debearded
1 tablespoon olive oil
3 garlic cloves, crushed to a paste
4 large tomatoes, peeled, seeded, and coarsely chopped
1/4 cup heavy cream
Salt and pepper
Cayenne pepper
1/8 teaspoon sugar
1 tablespoon kirsch
1-1/2 cups finely shredded fresh basil
1 tablespoon chopped fresh parsleyHeat the oil in a sauté pan with the garlic, tomatoes, cream, salt and pepper, a pinch of cayenne and the sugar. Cook the mixture uncovered until about 2/3 of the liquid has evaporated. Toss in the mussels, cover and cook them until the shells open - about 3 to 4 minutes. Remove each one from the pan as it opens. Discard the shells, and keep the mussels warm in a covered dish. Discard any that do not open.
Continue to cook the sauce mixture to evaporate the juice from the mussels. Add the kirsch, adjust the seasoning if necessary and add half of the basil. Return the mussels to the pan and heat them for a few seconds. Pour the contents of the pan into a warmed dish, sprinkle the parsley and the remaining basil on top, and serve at once.
Serves 1