Are you preparing for the CPGET 2026 MSc Nutrition and Dietetics entrance exam? In this video, we break down everything you need to know to secure a seat in Osmania University and other top universities in Telangana.
What we cover in this video:
Detailed Syllabus: Units covering Carbohydrates, Lipids, Proteins, Vitamins, and Clinical Dietetics.
Exam Pattern: 100 MCQs, 90 Minutes, No Negative Marking.
Best Books: Top recommendations like “Nutrition and Dietetics” by Shubhangini Joshi, B.srilakshmi books
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Do you want to reduce the fat on your liver? Watch this video to learn more!
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Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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This High-Protein Cottage Cheese Pasta tastes like a creamy vodka sauce, but it’s made with blended cottage cheese instead of heavy cream and skips the alcohol.
Creamy Cottage Cheese Pasta
I was skeptical that cottage cheese could replace cream in pasta sauce, but this healthy Cottage Cheese Pasta Sauce changed my mind. Blended until smooth, it creates a rich, velvety sauce that tastes surprisingly similar to vodka sauce, without the heavy cream. My husband ate the whole bowl before I told him it was made with cottage cheese!
Why This Cottage Cheese Pasta Sauce Works
If you’re skeptical about cooking with cottage cheese, you’re not alone. My husband is too, so I waited until he finished his bowl before telling him what was in the sauce. He couldn’t believe it.
You can’t even taste the cottage cheese. It tastes like a creamy vodka sauce.
Rich and velvety. Blended cottage cheese creates a silky pasta sauce without heavy cream.
Ready in under 30 minutes. An easy dinner for busy weeknights.
High in protein. Each serving packs over 30 grams of protein.
Ingredients You’ll Need
This simple cottage cheese pasta sauce has layers of flavor: caramelized onions and tomato paste, red pepper for spice, and nutty Parmesan and fresh basil to finish it. See the recipe card below for the exact measurements.
93% lean ground meat: Make it with ground beef, turkey, or chicken.
Meat seasoning: Italian seasoning, kosher salt, garlic powder, black pepper
Olive oil to cook the onions and garlic in.
Aromatics: Finely diced onions and smashed garlic cloves.
Crushed red pepper flakes for a hint of spiciness.
Tomato paste: Most tubes of tomato paste are about 4.6 ounces, so use the entire thing. If you only have a can, use about three-quarters of it.
Chicken bone broth for extra protein.
2% cottage cheese: Using a thick, high-quality cottage cheese like Good Culture is essential for creating a creamy pasta sauce.
Low-fat milk thins the sauce and adds more richness than water.
Grated Parmesan cheese provides a nutty, complex flavor. Buy a block and grate it yourself for the freshest taste.
Rigatoni pasta is a short, hollow tube-shaped pasta.
Basil for a pretty, fresh garnish.
How to Make Cottage Cheese Pasta
After sautéing the aromatics and tomato paste, blend everything until smooth, then warm it over low heat on the stove. See the recipe card at the bottom for printable directions.
Cook the pasta: Boil the pasta according to package directions. Before draining, reserve ½ cup of the pasta water.
Cook the meat: Brown the ground turkey in a large skillet and season with the spices. Transfer to a plate.
Sauté the aromatics: In the same skillet, heat the olive oil and cook the onion, garlic, and crushed red pepper until softened.
Cook the tomato paste: Stir in the tomato paste and cook until it darkens. Deglaze the pan with bone broth, scraping up any browned bits. Let cool for a minute or two.
Blend the cottage cheese sauce: Blend the cottage cheese and milk until completely smooth. Add the tomato paste mixture and Parmesan, then blend again until silky.
Finish the sauce: Pour the sauce back into the skillet over low heat. Stir in reserved pasta water, a little at a time, until creamy enough to coat the pasta.
Combine: Add the cooked pasta and ground turkey to the sauce and toss until coated. Garnish with basil and Parmesan.
Tips for a Smooth and Creamy Sauce
Choose high-quality cottage cheese. Some brands are thinner than others, so use a thicker one to make a creamier sauce. Good Culture is my go-to, but Nancy’s Probiotic and Daisy are also good options.
Don’t forget to save the pasta water! The starchy liquid is the secret to creating a glossy, creamy sauce. It thins the sauce, so it clings to every piece of pasta.
Don’t boil the sauce. Keep the heat low and stir often to prevent it from curdling.
Variations
No Italian seasoning? Substitute dried herbs, like oregano and parsley.
Vegetarian pasta: Leave out the ground meat, and stir in spinach at the end.
Cottage cheese: You can use whole milk cottage cheese, but I wouldn’t recommend fat-free. The sauce would be too thin.
Broth: Swap bone broth for vegetable or chicken broth.
Protein boost: Use a high-protein pasta, like Barilla Protein+ or Goodles.
Keep it mild: Feel free to omit the red pepper flakes if you don’t want any heat.
Parmesan: Substitute Pecorino Romano.
3
5mins
0
15mins
1
10mins
4
15mins
Storage and Meal Prep Tips
Refrigerate leftovers for up to 4 days.
Microwave the pasta until warm. Reheating tip: The pasta will absorb some of the sauce, so add a splash of water, broth, or milk to thin it.
Meal prep tip: Store the sauce and meat together and keep the pasta separate to prevent it from soaking up the sauce. When packing in individual containers, put about 1 ½ cups of pasta in a 2-cup container and roughly ½ cup of the sauce and meat in another.
Prep: 15 minutesmins
Cook: 20 minutesmins
Total: 35 minutesmins
Yield: 5servings
Serving Size: 2cups
Cottage cheese pasta sauce
Bring a large pot of salted water to a boil.
Heat a large skillet over medium heat. When hot, add the ground turkey, Italian seasoning, garlic powder, salt and black pepper. Cook 5 to 6 minutes, breaking up until cooked through. Remove from heat and transfer meat to a plate. Wipe the skillet.
While the turkey is cooking, cook the rigatoni according to package instructions to al dente reserving ½ cup of pasta water before draining for thinning out sauce later and set aside.
Heat the skillet over medium heat and add 1 ½ teaspoons of olive oil, onion, garlic and red pepper flakes. Cook 3 to 4 minutes until onions are translucent.
Add the tomato paste and cook 2 to 3 minutes and make sure onions and garlic are well coated in tomato paste. It will begin to turn a darker red, and that is what you want. De-glaze with bone broth, stir well, and remove from heat.
Add cottage cheese and milk to a large blender and blend for 15 to 30 seconds until smooth throughout. Add the tomato sauce to the blender and the parmesan cheese and blend until smooth.
Pour it back into the skillet adding some water to the blender and pouring it into the sauce to get it all out, and stir over low heat until cohesive. If needed, add some reserved pasta water 1-2 tablespoons at a time, to get the right texture.
Drain the pasta then add it to the sauce with the ground meat and stir. Top off with additional grated parmesan and fresh basil. Enjoy!
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No! Cottage cheese doesn’t have much flavor on its own. Once you blend it with the other ingredients, you can’t tell it’s there because it’s smooth and creamy. You taste more of the tomato paste, onions, garlic, and Parmesan.
Can I freeze cottage cheese pasta sauce?
Yes, you can freeze the cottage cheese pasta sauce for up to 3 months. Thaw it in the fridge the day before, then reheat it on the stove or in the microwave, and boil the pasta. You can also freeze the sauce and pasta together. Just add a splash of water to thin the sauce.
More High-Protein Pasta Recipes
More Cottage Cheese Recipes
Looking for more cottage cheese recipes? From protein-packed breakfasts to easy dinners and healthy snacks, these cottage cheese recipes are delicious ways to add more protein to your day.
Healthy Food Kids Song – Eat a healthy meal – Yummy Tummy – Mealtime Vegetable Song – Simple Song – Genki Park
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Genki Park – a place for kids to laugh, sing and learn. For kids it is important to eat healthy food. But Tummy is always hungry and loves sweet and salty food. Tummy gets sick. Luckily the two handfriends help him, and Dr. Genki Chan has some yellow magic tea to make him feel better. Hooray! Sing along to the simple kids songs. Learn easy english. Meet Dr. Genki-Chan. Meet the helpful bird Yuyu and the two clever hand-friends. Here you find the best healthy habits songs and videos. Loved by many kids. When you are a teacher, you can show this videos in your class.
How can you fix a broken heart? With a beautiful song, and a bi big hug. Don’t worry heart, you will be fine, with a big, big hug and a little time!
Genki Park – a place for kids, for preschoolers, to laugh, sing and learn. Hooray! Sing along to the simple kids songs. Learn easy english. Meet Dr. Genki-Chan. Meet the helpful bird Yuyu and the two clever hand-friends.
Here you find the best brush your teeth song and video. Loved by many kids.
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Join my July Cooking Challenge for a chance to win a $100 Amazon gift card!
July Cooking Challenge Recipe: Corn Salsa
All you have to do:
Cook the Challenge Recipe & Leave a Review. Simply make the above challenge recipe anytime during this month, and leave a review on the recipe post on the Well Plated website. Be sure to leave your review before 5:00 p.m. EST on the last day of the month. By leaving a review, you are automatically entered into the challenge.
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Frequently Asked Questions
What is the Well Plated Monthly Cooking Challenge?
It’s a meaningful way for me to connect with you, see what you are making, and inspire all of us to try something new! Each month, I’ll select a challenge recipe and encourage you to roll up your sleeves, try it, and leave a review. The point is to learn, have fun, and of course to eat delicious food.
What is the Prize?
A $100 Amazon gift card, which will be sent via email.
How Will I Be Notified If I Win?
We will send an email to the address you include with your review. You will have 48 hours to respond, after which a new winner will be selected.
What’s the Fine Print?
I am sorry, but only those age 18 or older and living in the U.S. can receive the prize. (See the full list of giveaway rules here.)
Join the Well Plated Monthly Challenge
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This green goddess pasta salad might be the smartest recipe I’ve ever come up with — and it only takes 6 ingredients. The secret? A bagged green goddess salad kit does all the heavy lifting. No blender, no herb chopping, no whisking a dressing from scratch. Just toss it with rigatoni, chickpeas, and crumbled Boursin, and you’ve got the easiest pasta salad of the summer in about 20 minutes flat.
I’ve developed more pasta salad recipes than I can count, and this 6-ingredient version might be the cleverest one yet. The Taylor Farms Green Goddess Protein Mix comes with greens, crunchy toppings, AND the dressing — so it replaces what would normally be 8 to 10 separate ingredients. It’s creamy, herby, packed with plant protein, and almost suspiciously easy to make.
This green goddess pasta salad uses a genius shortcut — a bagged green goddess salad kit — so there’s zero dressing to make from scratch. Toss al dente rigatoni with chickpeas, the salad kit (greens, toppings, and dressing included), crumbled boursin, and a drizzle of olive oil. It’s creamy, herby, and packed with plant protein. Six ingredients, 22 minutes, one bowl.
Why You’ll Love This Green Goddess Pasta Salad
It’s only 6 ingredients: Rigatoni, chickpeas, a bagged salad kit, boursin, olive oil, and salt. That’s it. No herb shopping, no dressing whisking, no food processor needed. Every other green goddess pasta salad recipe online uses 10 to 15 ingredients — this one keeps it radically simple.
It’s packed with plant protein: Chickpeas plus the Taylor Farms Green Goddess Protein Mix make this a legitimately high-protein pasta salad without any specialty protein pasta or add-ins.
The boursin is the secret weapon: It crumbles into soft, garlic-herby pockets throughout the pasta — adding a second layer of creamy richness on top of the salad kit dressing. No other green goddess pasta salad uses it, and I think it’s the thing that takes this from good to genuinely craveable.
It’s endlessly customizable: Swap the salad kit flavor and you get an entirely different pasta salad every time. More on that in the variations section below.
What’s in This Pasta Salad
Here’s a quick rundown of everything you need and why each ingredient matters. For the full recipe with measurements, scroll down to the recipe card.
Rigatoni: The ridges and tubes catch dressing and small salad kit pieces beautifully. Any short, sturdy pasta shape works — penne, rotini, fusilli, or farfalle — but avoid long noodles or delicate shapes that won’t hold up to tossing.
Chickpeas (garbanzo beans): Drained and rinsed canned chickpeas add protein, fiber, and a satisfying hearty bite. They’re a big part of what makes this pasta salad feel like a real meal.
Bagged salad kit: This is the hero ingredient. I use the Taylor Farms Green Goddess Protein Mix, which includes greens, crunchy toppings, AND the dressing packet — so the dressing packet literally becomes your pasta salad dressing. No extra work required. If you can’t find Taylor Farms, any green goddess salad mix will work.
Boursin cheese: Crumbled on top. The Garlic & Fine Herbs variety is my go-to. It softens slightly and creates creamy, tangy pockets throughout the pasta.
Olive oil: A tablespoon ties everything together and keeps the pasta from clumping.
Salt: To taste. Don’t forget to salt your pasta water generously too — it’s your first chance to season the dish.
If you want to go the from-scratch route, my green goddess dressing is a great base — but the whole point of this recipe is skipping that step.
Tips for the Best Green Goddess Pasta Salad
Rinse and dry the pasta: After cooking, rinse the rigatoni under cold water to stop the cooking AND cool it down (this is a cold pasta salad, after all). Then let it drain well or pat dry — excess water dilutes the dressing. Here’s the science: rinsing removes surface starch so the pasta doesn’t clump into a sticky mass as it cools.
Don’t dress too early: Toss everything together right before serving. I learned the hard way that the salad kit greens wilt and the crouton-style toppings lose their crunch if they sit in dressing for more than about 15 minutes.
Use the entire salad kit: All the fixings — the greens, the toppings packet, AND the dressing packet. The toppings add a crunch contrast that makes this easy pasta salad feel like so much more than the sum of its parts.
Crumble the boursin, don’t melt it: Break it into small chunks by hand or with a fork. You want pockets of creamy cheese distributed throughout, not a uniform sauce.
Salad Kit Variations
One of the best things about this recipe is that swapping the salad kit flavor completely transforms the dish. Here are some of my favorite swaps:
Green Goddess Protein Mix (Taylor Farms): The original version in this recipe. Herby, garlicky, with a creamy dressing. The best starting point for a classic green goddess pasta salad.
Caesar kit: Turns it into a Caesar pasta salad. The Parmesan and crouton toppings work perfectly with rigatoni and chickpeas.
Southwest or chipotle: Adds smoky, spicy flavor. Consider swapping chickpeas for black beans to lean into the Southwestern vibe.
Asian sesame or cashew crunch: A completely different flavor profile — nutty, slightly sweet. You can swap rigatoni for a thinner noodle if you like.
Classic garden or Italian: The most neutral option and closest to a traditional pasta salad.
Love the green goddess flavor? My green goddess quinoa salad is another fast, protein-packed option that uses fresh herbs instead of a kit.
Storage and Make-Ahead
Fridge storage: Keeps for up to 2 days in an airtight container. I’ll be honest — the greens will wilt and the crunchy toppings will soften, so it’s definitely best fresh. But it still makes solid leftovers.
Make-ahead hack: Cook and cool the pasta and prep the chickpeas ahead of time. Store them together in a container in the fridge. Keep the salad kit sealed and the boursin separate. Toss everything together right before serving for maximum crunch and freshness.
Not ideal for freezing: The greens, dressing, and cheese don’t freeze well. Skip the freezer on this one.
I’m going to be honest — this pasta salad is best the day you make it. It’s so fast to throw together that I’d rather make a fresh batch than try to stretch leftovers for days.
Troubleshooting
Pasta salad is too dry: The dressing packet from the salad kit is sized for greens, not greens plus pasta. Fix it by drizzling an extra tablespoon of olive oil when tossing, or squeeze a bit of fresh lemon juice for brightness.
Pasta is clumpy or sticky: This happens when you don’t rinse well enough after cooking. Cold pasta re-absorbs surface starch, making noodles stick together. Rinse thoroughly under cold water and toss with a small drizzle of olive oil.
Greens are wilted: You dressed it too far in advance. This is an assemble-and-serve recipe. If making it for a gathering, keep the components separate until you’re ready to toss.
More Pasta Salad Recipes
If you love easy pasta salads as much as I do, here are a few more favorites:
FAQs
Can I use a different salad kit for this pasta salad?
Absolutely — that’s one of the best things about this recipe. Any bagged salad kit works. A Caesar kit turns it into a Caesar pasta salad, a Southwest kit adds smoky heat, and an Asian sesame kit takes it in a completely different direction. The type of salad kit you use will completely change the flavor profile, so pick your favorite and go for it.
How do I add more protein to this green goddess pasta salad?
The chickpeas and the Taylor Farms Green Goddess Protein Mix already make this a high-protein pasta salad, but you can boost it further by adding grilled chicken, shrimp, or cubed tofu. I’d add about 6 to 8 oz. of cooked protein for four servings.
Can I make green goddess pasta salad ahead of time?
You can cook the pasta and prep the chickpeas up to a day ahead — just store them in the fridge. But I’d wait to toss everything with the salad kit and boursin until right before serving. The greens wilt and the crunchy toppings get soggy if they sit in dressing too long. It’s really a toss-and-serve recipe.
What pasta shape works best for pasta salad?
I use rigatoni because the tubes and ridges catch the dressing and small salad pieces, but any short, sturdy shape works — penne, rotini, fusilli, or farfalle are all great. Avoid long noodles like spaghetti or delicate shapes like orzo, which won’t hold up to tossing.
Is this pasta salad served cold or warm?
Cold! Rinse the cooked pasta under cold water to cool it down before tossing. You want everything chilled so the greens stay crisp and the salad feels refreshing. It’s perfect for summer cookouts, potlucks, or a quick cold lunch.
What does boursin cheese add to the pasta salad?
Boursin crumbles into soft, creamy, garlic-herby pockets throughout the pasta — it’s like adding a second layer of flavor on top of the salad kit dressing. No other green goddess pasta salad recipe uses it, and I think it’s the thing that takes this from good to genuinely craveable. If you can’t find boursin, goat cheese is the closest swap.
Cook the rigatoni according to the package directions until al dente. Drain and rinse thoroughly with cold water until the pasta is completely cooled. Let it drain well or pat dry with a clean towel — excess water will dilute the dressing.
Add the cooled pasta, drained garbanzo beans, entire salad mix (greens, toppings packet, and dressing packet), boursin crumbles, and olive oil to a large mixing bowl.
Toss everything together until well combined. Season with salt to taste and serve immediately.
Any bagged salad kit can be used for this recipe. The type of salad mix will heavily determine the flavor profile of the pasta salad — try a Caesar kit, Southwest kit, or Asian sesame kit for a completely different spin.
This pasta salad is best served fresh. If making ahead, cook and cool the pasta and prep the chickpeas in advance, but wait to toss everything with the salad kit and boursin until right before serving for maximum crunch and freshness.
Any short, sturdy pasta shape works — penne, rotini, fusilli, or farfalle are all great substitutes for rigatoni.
Are you trying everything to lose weight but still not seeing results?
Hi, I’m Dr. Pal, and today I’m busting 10 of the most common weight loss myths that many people in India still believe. From lemon water hacks to low-fat diet fads, I’m going to tell you what actually works, and what’s just…viral nonsense.
If you’re confused by all the advice online, eat less, work out more, skip dinner, drink detox teas, this video will clear it up for good.
Weight loss isn’t about starving, spending hours at the gym, or popping supplements. It’s about understanding your body, your gut, your stress, your sleep, and making sustainable changes.
I’ll also share science-backed tips that I give my own patients. These are things that work in real life especially if you’re someone living in an Indian city, juggling work, home, and health.
If you’ve been trying to lose belly fat, deal with PCOS, thyroid issues, or feel stuck despite dieting, this video is for you.
Let’s make your weight loss journey smarter, simpler, and gut-friendly.
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Timestamps –
00:00 – Intro: The Truth About Weight Loss
00:28 – Myth #1: All Calories Are the Same
01:01 – Myth #2: You Need the Gym to Lose Weight
01:32 – Myth #3: Protein Makes You Bulky
02:03 – Myth #4: Sleep Doesn’t Affect Weight Loss
02:32 – Myth #5: Eating Fat Will Make You Fat
03:03 – Myth #6: Weight Loss Is Just About Cutting Calories
03:32 – Myth #7: Stress Doesn’t Impact Weight Loss
03:59 – Myth #8: Low-Fat/Diet Foods Help You Lose Weight
04:28 – Myth #9: Cardio Is the Best Way to Lose Weight
05:00 – Myth #10: Drink Water Only When Thirsty
05:26 – Outro
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Are you struggling with being underweight? In this video, we share a simple and effective natural home remedy to help you gain weight healthily.
How to prepare:
Soak a handful of chickpeas (Chana dal) in a glass of raw milk overnight.
In the morning, add 5–6 raisins and sugar candy (Mishri) to the mixture.
Consume this daily for one month to see results in reducing thinness.
Follow HLCCARE for more daily health and
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Mussels in cream sauce are an elegant dinner perfect for a date night in, but you’ll be surprised how easy they are to make! Fresh mussels are steamed in white wine, then finished with a creamy basil sauce that’s ideal for soaking up with crusty bread.
Easy Mussels in Cream Sauce Recipe
If mussels are a dish you reserve for ordering at restaurants, this recipe is here to change your mind! I love making mussels at home because they cook in minutes, but they always make dinner feel extra special. (These drunken mussels are another favorite.) This easy seafood recipe starts with mussels steamed in white wine, then it’s finished with a creamy, flavorful sauce made with fresh basil, garlic, Parmesan, and a touch of half-and-half.
Why Mussels Are Worth Making at Home
There’s a great Italian restaurant near my house that makes the most amazing mussels. They are loaded with butter and oil, so the calories are probably off the charts. I was inspired to remake this dish lighter, and they turned out great! Serve this with some crusty bread to soak up the delicious sauce.
Quick cooking: Mussels cook in just a few minutes, which means they’re doable for a weeknight.
Perfect for entertaining: Despite the quick cook time, this is an impressive dish to serve to guests!
Rich but not heavy: Using half-and-half keeps the sauce creamy without being high in calories.
Packed with flavor: White wine, garlic, basil, and Parmesan create a sauce you’ll want to eat with a spoon.
Ingredients You’ll Need
Below are the ingredients for these mussels in cream sauce. See the recipe card for exact measurements.
Butter for sautéing the aromatics.
Shallot adds a mild, sweet onion flavor.
Garlic: You’ll use both chopped and whole garlic cloves.
Fresh mussels: Live mussels can be stored in the refrigerator for a few days in an open bowl with a wet cloth on top.
Light white wine: Sauvignon Blanc works well here.
Half-and-half creates a creamy sauce without making it too heavy.
Fresh basil adds bright, fresh flavor.
Extra-virgin olive oil is blended into the sauce.
Parmesan cheese: Freshly grated is best because it will melt more smoothly into the cream sauce.
Salt and black pepper to taste.
How to Make Mussels in Cream Sauce
This mussels recipe comes together in a few simple steps. You’ll find the full instructions in the recipe card.
Prepare the mussels.Build the sauce.Steam the mussels.
Clean the mussels: Scrub the shells under cold water and remove any beards. Discard any cracked mussels.
Steam the mussels: Melt the butter in a large pot. Add the shallots and chopped garlic and cook until softened. Pour in the wine and bring it to a boil. Add the mussels, cover, and cook until they open, about 4 to 6 minutes.
Remove the mussels: Transfer the opened mussels to a serving bowl and discard any that remain closed.
Make the basil sauce.Add to wine sauce in pan.Serve mussels with sauce.
Start the sauce: Add some of the half-and-half to the cooking liquid and simmer for a few minutes.
Blend the basil mixture: In a blender, combine the basil, Parmesan, olive oil, remaining half-and-half, and the whole garlic cloves. Blend until smooth.
Finish the sauce: Stir the basil mixture into the pot. Season with salt and pepper and simmer for another few minutes until slightly thickened.
Serve: Pour the sauce over the mussels and serve immediately.
Prep: 15 minutesmins
Cook: 15 minutesmins
Total: 30 minutesmins
Yield: 3servings
Serving Size: 14mussels
Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
In a large pot melt butter. Add shallots and 1 clove chopped garlic and sauté about 3 minutes. Add the wine and bring to a boil.
Add the mussels and cover until mussels open, about 4 to 6 minutes.
When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
Add 1/4 cup of the half & half to the wine and simmer on low about 3 to 4 minutes.
In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
Pour over mussels.
Last Step:
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