Wednesday, May 30, 2007

Mussels with Ginger-Pesto

Ginger-Pesto Mussels

Further to my series of mussel recipes, here's one that includes two of my other favourite foods: pesto and ginger.

4 1/2 lbs mussels
4 oz dry white wine
2 cloves garlic, crushed
4 thick slices blackforest ham (optional), chopped in small chunks
3 oz fresh white breadcrumbs
2 Tbsp pesto
2 Tbsp grated ginger root

Scrub the beards off the mussels. Soak in cold water for 5 minutes, drain, repeat. Discard any open or damaged mussels. Place in a large saucepan with the wine and garlic. Cover and cook at high heat for three minutes or until the mussels open. Shake pan occasionally. Remove mussesl from pan, reserving the cooking liquid. Discard the top shell from each mussel and arrange the mussels on the half shell in a shallow dish or baking sheet. Strain the mussel liquid through cheesecloth. Combine the ham, breadcrumbs, pesto and ginger and stir in 1 to 2 Tbsp of the mussel liquid to moisten.

Preheat grill to high. Spoon a littel crumb mixture on to each mussel then cook under the gril for 2 minutes or until golden & bubbling. Serves 4.

This receipe is a fun twist on an old favourite! For more of my favourite recipes, visit the recipes section of my blog.

1 comment:

sugarsandsalts said...

I love your recipe- very detail and easy to follow for me.