Baked Mussels with Pesto

Time

Yield

30 servings

Ingredients

Ingredients

In a md. bowl combine Grana Padano Cheese, breadcrumbs, pancetta, pesto and olive oil; stir to combine, set aside, or
refrigerate until ready to use.
3 to 5 minutes or
until mussels have opened. Discard any unopened mussels. Reserve cooking liquid and set aside to cool slightly. When mussels are cool enough to handle, open and discard top shells. Detach meat and return to bottom shell.
2 inch kosher salt into a lg. baking pan. Set mussels on top of salt, pressing in to secure. Spoon 1/2 tsp. of reserved cooking liquid over each mussel. Top with heaping tsp. of breadcrumb mixture.
Broil until breadcrumbs are lightly browned. Serve immediately.
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.

Instructions

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.

In a large skillet over medium-high heat; add wine and mussels, cover and cook 3 to 5 minutes or until mussels have opened. Discard any unopened mussels. Reserve cooking liquid and set aside to cool slightly. When mussels are cool enough to handle, open and discard top shells. Detach meat and return to bottom shell.

Preheat oven to broil. Pour 1/2 inch kosher salt into a large baking pan. Set mussels on top of salt, pressing in to secure. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture.

Broil until breadcrumbs are lightly browned. Serve immediately.
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.

Author's Comments

This recipe was provided by Tre Stelle

For more inspiring recipes visit www.trestelle.ca

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