Mussels on the Half Shell with Pesto Recipe

Name: Mussels on the Half Shell with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 1 cup water; 1/4 cup chopped shallots; 2 tablespoons white wine vinegar; 4 garlic cloves, crushed with side of knife; 40 fresh mussels, scrubbed, debearded; 4 cups fresh basil leaves; 4 garlic cloves, chopped; 3 tablespoons olive oil; 6 tablespoons freshly grated Parmesan cheese; 2 tablespoons low-fat mayonnaise

Servings: persons

1 cup dry white wine
1 cup water
1/4 cup chopped shallots
2 tablespoons white wine vinegar
4 garlic cloves, crushed with side of knife
40 fresh mussels, scrubbed, debearded
4 cups fresh basil leaves
4 garlic cloves, chopped
3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
2 tablespoons low-fat mayonnaise

1
Bring first 5 ingredients to boil in large pot.
2
Working in batches, add mussels to pot.
3
Cover; cook until mussels open, about 4 minutes.
4
Using slotted spoon, transfer mussels to large bowl.
5
Discard any that do not open.
6
Cool mussels.
7
Strain cooking liquid; reserve 1 cup.
8
Remove mussels from shells, reserving half of each shell.
9
Transfer mussels to medium bowl and refrigerate.
10
Finely chop basil and garlic in processor.
11
With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended.
12
Blend in cheese and mayonnaise.
13
Transfer pesto to large bowl.
14
Season with salt and pepper.
15
Add mussels and toss to coat.
16
Chill at least 1 hour.
17
(Can be made 1 day ahead.
18
Refrigerate reserved shells.)
19
Spoon mussels and pesto into reserved shells.
20
Arrange on platter.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry white wine, 1 cup water, 1/4 cup chopped shallots, 2 tablespoons white wine vinegar, and more.

Yes, Mussels on the Half Shell with Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels on the Half Shell with Pesto

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