Mussels with Pesto on Shells
Appetizers • Mediterranean
Description
Mussels with Pesto on Shells
Ingredients
- Dry White Wine 10 fl oz
- Water 10 fl oz
- Shallot 0 oz
- Champagne Vinegar 0 fl oz
- Garlic 8 cloves
- Pasta shells 40 pieces
- Fresh basil leaves 10 oz
- Olive Oil 0 fl oz
- Grated Pecorino Pepato Cheese 5 fl oz
- Mayonnaise 0 fl oz
Step-by-Step Guide
Step 1
In a pot, pour in the wine, water, vinegar, and add finely chopped shallot and 4 crushed cloves of garlic. Bring to a boil and add the mussels in batches, cover with a lid, and cook for about 4 minutes until the shells open. Using a slotted spoon, transfer the mussels to a large bowl and discard any that did not open. Let cool.
Step 2
Strain the broth and reserve 240 ml.
Step 3
Remove the mussels from their shells and transfer them to a small bowl. Refrigerate to cool. Keep half of the shells.
Step 4
In a food processor, combine the basil and garlic and chop finely. While blending, first add the reserved broth, then gradually add the oil. Then mix in the cheese and mayonnaise. Transfer the pesto to a large bowl. Season with salt and pepper. Add the mussels and mix well. Refrigerate for 1 hour.
Step 5
Place the mussels in the pesto on the shells and then onto a plate and serve.
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