Name: Mussels on the Half Shell with Pesto
Ingredients: 1 c Dry white wine; 1 c Water; 1/4 c Chopped shallots; 2 tb White wine vinegar; 4 Garlic cloves, crushed with side of knife; 40 Fresh mussels, scrubbed, debearded; 4 c Fresh basil leaves; 4 Garlic cloves, chopped; 3 tb Olive oil; 6 tb Freshly grated Parmesan cheese; 2 tb Low-fat mayonnaise

This is the amazing story of God’s grace. God saves us by His grace and transforms us more and more into the likeness of His Son by His grace. In all our trials and afflictions, He sustains and strengthens us by His grace. He calls us by grace to perform our own unique function within the Body of Christ. Then, again by grace, He gives to each of us the spiritual gifts necessary to fulfill our calling. As we serve Him, He makes that service acceptable to Himself by grace, and then rewards us a hundredfold by grace.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Shellfish, Appetizers	40	Mussels

INGREDIENTS

1	c	Dry white wine
1	c	Water
1/4	c	Chopped shallots
2	tb	White wine vinegar
4		Garlic cloves, crushed with side of knife
40		Fresh mussels, scrubbed, debearded
4	c	Fresh basil leaves
4		Garlic cloves, chopped
3	tb	Olive oil
6	tb	Freshly grated Parmesan cheese
2	tb	Low-fat mayonnaise

INSTRUCTIONS

PESTO
Bring first 5 ingredients to boil in large pot. Working in batches, add
mussels to pot. Cover; cook until mussels open, about 4 minutes. Using
slotted spoon, transfer mussels to large bowl. Discard any that do not
open. Cool mussels. Strain cooking liquid; reserve 1 cup.
Remove mussels from shells, reserving half of each shell. Transfer mussels
to medium bowl and refrigerate.
Finely chop basil and garlic in processor. With processor running,
gradually add reserved 1 cup cooking liquid and oil and process until well
blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl.
Season with salt and pepper. Add mussels and toss to coat. Chill at least 1
hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
Spoon mussels and pesto into reserved shells. Arrange on platter.
Per Mussel: calories, 41; total fat, 2 g; saturated fat, 0; cholesterol, 9
mg Bon App.tit February 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997

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