6-10 garlic cloves. I use whole bulb.
2 sticks of unsalted butter or a bit more if needed plus a little olive oil
2 cup of white wine. I have heard that Alsatian Gewurztraminer wine is the best to use. I have tried a lot of different wines. Acidic wine from the Loire Valley is very good as well.
1 ½ cups of heavy cream
3 cups fresh basil
Salt and pepper
a small handful of capers.
3 bottles clam juice-8 oz each
2. Add wine and clam juice and cook covered over high heat till mussels open wide. About 6-8 minutes
3. Transfer the mussels to large pasta bowls and put commonstock into food processor or blender along with the cream, basil and pepper mixture. Blend till smooth. Add capers and season Pour over the mussels. Definitely have a good crusty bread for dunking or serve over pasta, preferably homemade.