Mussels on the half shell with pesto
40 Mussels
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white wine |
| 1 | cup | Water |
| ¼ | 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
PESTO
Bring first 5 ingredients to 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 that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.
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. (Can be made 1 day ahead. Refrigerate reserved shells.) Spoon mussels and pesto into reserved shells. Arrange on platter.
Per Mussel: calories, 41; total fat, 2 g; saturated fat, 0; cholesterol, 9 mg Bon App‚tit February 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997