Mussels On The Half Shell With Pesto

Serves: 4

Vicente Kshlerin

1 January 1970

Based on User reviews:

46

Spice

39

Sweetness

61

Sourness

39

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

White Wine (dry)

1 cup

Water

1 cup

Shallot (chopped)

2 tbsps

White Wine Vinegar

40

Mussels (fresh, scrubbed, debearded)

4 cups

Basil Leaves (fresh)

4

Garlic Cloves (chopped)

3 tbsps

Olive Oil

6 tbsps

Freshly Grated Parmesan Cheese

2 tbsps

Low-Fat Mayonnaise

Directions:

1

Bring first 5 ingredients to boil in large pot

2

Working in batches, add mussels to pot

3

Cover; cook until mussels open, about 4 minutes

4

Using slotted spoon, transfer mussels to large bowl

5

Discard any that do not open

6

Cool mussels

7

Strain cooking liquid; reserve 1 cup

8

Remove mussels from shells, reserving half of each shell

9

Transfer mussels to medium bowl and refrigerate

10

Finely chop basil and garlic in processor

11

With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended

12

Blend in cheese and mayonnaise

13

Transfer pesto to large bowl

14

Season with salt and pepper

15

Add mussels and toss to coat

16

Chill at least 1 hour

17

(Can be made 1 day ahead

18

Refrigerate reserved shells

19

) Spoon mussels and pesto into reserved shells

20

Arrange on platter

21

Bring first 5 ingredients to boil in large pot

22

Working in batches, add mussels to pot

23

Cover; cook until mussels open, about 4 minutes

24

Using slotted spoon, transfer mussels to large bowl

25

Discard any that do not open

26

Cool mussels

27

Strain cooking liquid; reserve 1 cup

28

Remove mussels from shells, reserving half of each shell

29

Transfer mussels to medium bowl and refrigerate

30

Finely chop basil and garlic in processor

31

With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended

32

Blend in cheese and mayonnaise

33

Transfer pesto to large bowl

34

Season with salt and pepper

35

Add mussels and toss to coat

36

Chill at least 1 hour

37

(Can be made 1 day ahead

38

Refrigerate reserved shells

39

) Spoon mussels and pesto into reserved shells

40

Arrange on platter