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Mussels with pistou sauce


20 minutes


7 minutes



Mussels with pistou sauce
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30 ml (2 tbsp.) olive oil
3 garlic cloves, chopped
160 ml (2/3 cup) white wine
160 ml (2/3 cup) fresh basil, finely chopped
2 bags of mussels, washed
Salt and ground black pepper
15 ml (1 tbsp.) cornstarch
125 ml (1/2 cup) 35% or 15% cooking cream


  1. In a large saucepan, heat the oil over medium-high heat and sweat the garlic for 1 minute.
  2. Deglaze with white wine.
  3. Add the basil and the mussels.
  4. Season with salt and pepper, cover and cook 5 minutes.
  5. Meanwhile, mix together the cornstarch and the cream.
  6. Pour the cream over the mussels and stir gently.
  7. Continue cooking for 1 minute.
  8. Divide the mussels between 4 shallow bowls and top each serving with sauce.
  9. Serve immediately.


Discard the mussels that haven’t opened while cooking.

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