Mussels on the Half Shell with Pesto
The Flavors of Bon Appétit 1997
Mussels on the Half Shell with Pesto
The Flavors of Bon Appétit 1997
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1 cup dry white wine 1 cup water 1/4 cup chopped shallots 2 tablespoons white wine vinegar 4 garlic cloves, crushed with side of knife 40 fresh mussels, scrubbed, debearded 4 cups fresh basil leaves 4 garlic cloves, chopped 3 tablespoons olive oil 6 tablespoons freshly grated Parmesan cheese 2 tablespoons low fat mayonnaise Directions: Bring first 5 ingredients to a boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any mussels that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup mussel cooking liquid. Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate. Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. Spoon mussels and pesto into shells. Makes 40. |