Mussels with pesto on shells
4 servings
30 minutes
Mussels with pesto in shells is a refined dish of Mediterranean cuisine that combines the freshness of seafood and aromatic herbs. The origins of this recipe trace back to the coastal regions of Italy and France, where seafood has always held a special place in gastronomy. Tender mussels cooked in a fragrant broth with wine and shallots acquire a rich flavor, while the pesto made from basil, garlic, parmesan, and olive oil adds freshness and zest to the dish. This dish is perfect for a summer dinner, harmonizing beautifully with white wine and crispy baguette. Serving mussels in shells makes it visually striking, while the taste is rich and memorable.
1
Pour wine, water, and vinegar into a pot, add finely chopped shallots and 4 crushed garlic cloves. Bring to a boil, add mussels in batches, cover, and cook for about 4 minutes until the shells open. Use a slotted spoon to transfer the mussels to a large bowl and discard any that did not open. Cool.
- Dry white wine: 1 glass
- Water: 1 glass
- White wine vinegar: 2 tablespoons
- Shallots: 20 g
- Garlic: 8 cloves
- Mussels in shells: 40 pieces
2
Strain the broth and leave 1 cup.
- Water: 1 glass
3
Extract the mussels from the shells and place them in a small bowl. Put them in the refrigerator to cool. Leave half of the shells.
4
In a food processor, add basil and garlic and chop well. While continuing to blend, first add a cup of the reserved broth, then gradually add the oil. Then mix with cheese and mayonnaise. Transfer the pesto to a large bowl. Season with salt and pepper. Add the mussels and mix well. Refrigerate for 1 hour.
- Basil leaves: 280 g
- Garlic: 8 cloves
- Water: 1 glass
- Olive oil: 3 tablespoons
- Grated Parmesan cheese: 6 tablespoons
- Mayonnaise: 2 tablespoons
- Mussels in shells: 40 pieces
- Shallots: 20 g
- White wine vinegar: 2 tablespoons
5
Place the mussels in pesto on shells and then on a plate and serve.