Mussels with Pesto on Shells

Appetizers | Mediterranean cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mussels with Pesto on Shells

Ingredients

Dry White Wine - 8 fl oz
Water - 8 fl oz
Shallot - 0.7 oz
Champagne Vinegar - 1 fl oz
Garlic - 8 cloves
Pasta shells - 40 pieces
Fresh basil leaves - 9.9 oz
Olive Oil - 1 fl oz
Grated Pecorino Pepato Cheese - 3 fl oz
Mayonnaise - 1 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.