See Also: Appetizers · Fish and Seafood
Basil Pesto Steamed Mussels
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1-2 pounds fresh mussels
1/4 to 1/3 cup freshly made pesto, or use bottled pesto
crusty bread or crisp crackers
Scrub the mussels with a stiff brush and pull off the beards. Using a pasta cooker, fill the pan with water to about 3 inches deep. Bring to a boil, and then reduce to a rapid simmer. Place the mussels in the steamer basket and place over the simmering water. Cover and steam about 5 minutes, or until each mussel opens. Arrange on a platter and spoon some of the sauce into each. Serve immediately with bread or crackers. It is o-k to pick up the shells with your fingers after you have eaten the mussel to sip out all of the juices.
Recipe created 2005-02-14.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.