| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Shellfish |
40 |
Mussels |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 1 |
c |
Water |
| 1/4 |
c |
Chopped shallots |
| 2 |
T |
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 |
T |
Olive oil |
| 6 |
T |
Freshly grated Parmesan |
|
|
cheese |
| 2 |
T |
Low-fat mayonnaise |
|
|
mg Bon Apptit February 1996 |
INSTRUCTIONS
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, Posted to
MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@ix.netcom.com> on
Jun 30, 1997
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