See Also: Appetizers · Cooking Club · Fish and Seafood
Basil Pesto Steamed Mussels
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 -4 cloves garlic
1/4 cup pine nuts
1 1/2 cups fresh basil leaves, washed and patted dry
1/3 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese
pinch of fine sea salt
a few grindings of pepper
1/3 cup extra virgin olive oil
1-2 pounds fresh mussels
crusty bread or crisp crackers
First make the pesto. Using food processor with steel chopping blade in place and motor running, add the garlic cloves to mince finely. Add pine nuts, basil leaves, cheese, salt and pepper. Process until smooth. With motor running, drizzle in the olive oil and whirl to make a well blended sauce. Set aside. Scrub the mussels with a stiff brush and pull off the beards. Using a pasta cooker or other steamer basket, fill the pan with water to about 3 inches deep. Bring to a boil, and then reduce to a rapid simmer. Place the mussels in the steamer basket and place over the simmering water. Cover and steam about 5 minutes, or until each mussel opens. Arrange on a platter and spoon some of the sauce into each. Serve immediately with bread or crackers and remaining sauce. It is o-k to pick up the shells with your fingers after you have eaten the mussel to sip out all of the juices.
Recipe created 2005-02-14.
