Baked Mussels with Pesto

This mussel recipe makes a fine appetizer. It's quick to prepare and delicious - just try it!

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Yield: 4 Servings

Ingredients:
2 pounds mussels
8 tablespoons fresh chopped basil
2 garlic cloves, minced
2 tablespoons pine nuts, toasted
3 tablespoons freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil or more to taste
5 ounces fresh breadcrumbs
Salt and pepper to taste
Basil leaves and tomato for garnish

Directions:

1. Scrub mussels, removing beards. Discard any broken or that are not closed.

2. Place the mussels (without water) in a large saucepan and cook over high heat for 4-5 minutes until mussels open up (shake the saucepan occasionally). Discard any unopened mussels. Strain mussels, reserving the liquid. Set mussels aside.

3. Cook the reserved liquid until reduced to 1 tablespoon. Put the liquid, basil, garlic, pine nuts, and Parmesan cheese in a food processor or blender and process steadily while you add the oil in a thin but constant stream. Add breadcrumbs and mix well. Season to taste with salt and pepper.

4. Open mussels and pull them from their shells; replace meat on half-shells and discard the other half. Spoon pesto mixture over mussels.

5. Bake mussels until lightly browned. Garnish with tomato and basil leaves. Serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!