Gratin of Mussels with Pesto

By á-178060

Ingredients

• For the pesto:
• 36 large fresh mussels, scrubbed and bearded
• 7 T dry white wine
• 4 T finely chopped fresh flat leaf parsley
• 1 garlic clove, finely chopped
• 2 T fresh white breadcrumbs
• 4 T olive oil
• chopped fresh basil, to garnish
• crusty bread, to serve
• 2 fat garlic cloves, chopped
• 1/2 t coarse salt
• 3 cups basil leaves
• 1/4 cup pinenuts, chopped
• 2/3 cup freshly grated parmesan cheese
• 1/2 cup extra virgin olive oil

Preparation

Step 1

1. Put the mussels in a pan with the wine, clamp on the lid and shake over high heat for 3-4 minutes until the mussels have opened. Discard any that remain closed.
2. As soon as the mussels are cool enough to handle, strain the cooking liquid and keep it for another recipe. Discard the empty half shells. Arrange the mussels in their half shells in a single layer in four individual gratin dishes. Cover and set aside.
3. To make the pesto, put the chopped garlic and salt in a mortar and pound to a puree with a pestle. Then add the basil leaves and chopped pine nuts and crush to thick paste. Work in the parmesan cheese and, finally, gradually drip in enough olive oil to make a smooth and creamy paste. Alternatively use a food processor.
4. Spoon pesto over the mussels placed in gratin dishes. Mix the parsley, garlic, and breadcrumbs. Sprinkle over the mussels. Drizzle with the oil.
5. Preheat the broiler to high. Stand the dishes on a baking sheet and broil for 3 minutes. Garnish with basil and serve with crusty bread.