Title: MUSSELS ON THE HALF SHELL WITH PESTO
Categories: Shellfish, Appetizers
Yield: 40 Mussels
1 c Dry white wine
1 c Water
1/4 c Chopped shallots
2 tb White wine vinegar
4 Garlic cloves, crushed with
-side of knife
40 Fresh mussels, scrubbed,
-debearded
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 Appetit February 1996
