[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 40 Mussels
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Jun 30, 1997
Cuisine: Uncategorized
Main Ingredient: Herbs
Tags:
Shellfish,
Appetizers,
Mayo,
Parmes,
Basil,
Olive oil,
Garlic,
Parmesan,
Shallot,
Wine,
White wine,
Herbs,
Breakfast,
Spring
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