Ingredients
- 1kg mussels
- 1 small carrot
- 1 onion
- 1/2 leek
- 2 garlic cloves, chopped
- 1 bunch basil
- 175g butter
- salt and pepper
- 75ml olive oil
- 1 lemon
- 250ml cream
Method
Pick over the mussels and remove the beards, give them a good wash in plenty of fresh water. Drain and reserve.
Peel, wash and finely dice the vegetables. Chop the garlic.
Pick the basil leaves and blend with the softened butter until green and smooth, using a hand-held blender or food processor.
Season and add half the lemon juice.
Heat a wide-based pan on the stove and add a dash of oil. Put in the vegetables and cook until tender and the garlic is fragrant. Add the drained mussels, a dash of wine and cover.
When the mussels have started to open remove the pan from the heat. Remove the mussels from the liquor and shell half of them.
Add the cream to the cooking liquid, bring to the boil with the rest of the lemon juice.
Return the mussels to the pot and put in a couple of dollops of basil butter, shake in the butter until it has melted and emulsified with the sauce.
Serve in big bowls with crusty bread on the side.
