Baked Mussels With Pesto Breadcrumbs

1. 1

   Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid.

2. 2

   Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half.

3. 3

   Combine breadcrumbs and next 3 ingredients in a small bowl; mix well.

4. 4

   Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.

5. 5

   Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.

6. 6

   Pour: Martinelli Gewurztraminer, Russian River Valley ($20). A delicious wine with subtle hints of lychees and spice brings out this dish's rich, bold flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.