Baked Mussels with Pesto

1. 1

   In a medium bowl combine Grana Padano Cheese, breadcrumbs, pancetta, pesto and olive oil; stir to combine, set aside, or refrigerate until ready to use.

2. 2

   In a large skillet over medium-high heat; add wine and mussels, cover and cook 3 to 5 minutes or until mussels have opened.

3. 3

   Discard any unopened mussels.

4. 4

   Reserve cooking liquid and set aside to cool slightly.

5. 5

   When mussels are cool enough to handle, open and discard top shells.

6. 6

   Detach meat and return to bottom shell.

7. 7

   Preheat oven to broil.

8. 8

   Pour 1/2 inch kosher salt into a large baking pan.

9. 9

   Set mussels on top of salt, pressing in to secure.

10. 10

    Spoon 1/2 teaspoon of reserved cooking liquid over each mussel.

11. 11

    Top with heaping teaspoon of breadcrumb mixture.

12. 12

    Broil until breadcrumbs are lightly browned.

13. 13

    Serve immediately.

14. 14

    Makes approximately 30 mussels * Japanese panko crumbs can be found in your local Asian grocery store or in the Asian section at a national grocery store banner.

No additional tips available.