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Categories:
white wine water shallots white wine vinegar garlic mussels fresh basil garlic olive oil Parmesan cheese low-fat mayonnaise
Viewed: 20 - Published at: 8 months agoIngredients
- 1 cup dry white wine
- 1 cup water
- 1/4 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
Method
- 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.
