Tre Stelle® Baked Mussels with Pesto
The filling in this recipe works well with mussels or clams, ahoy!
Prep Time:20 minutes Ready In:
1 hour or less Serves:
Makes approximately 30 mussels
Ingredients:
1/2 cup | 125 mL dry white wine 2 pounds | 1 kg fresh mussels, washed and scrubbed 3/4 cup | 175 mL plain breadcrumbs or Japanese panko crumbs* 1/2 cup | 125 mL pancetta, finely cubed and sautéed 1 cup | 250 mL Tre Stelle® Grana Padano Cheese, shredded 2 tbsp | 30 mL olive oil 1/2 cup | 125 mL ready made pesto sauce Kosher salt
Instructions:
In a medium bowl combine Grana Padano Cheese, breadcrumbs, pancetta, pesto and olive oil; stir to combine, set aside, or refrigerate until ready to use. In a large skillet over medium-high heat; add wine and mussels, cover and cook 3 to 5 minutes or until mussels have opened. Discard any unopened mussels. Reserve cooking liquid and set aside to cool slightly. When mussels are cool enough to handle, open and discard top shells. Detach meat and return to bottom shell. Preheat oven to broil. Pour 1/2 inch kosher salt into a large baking pan. Set mussels on top of salt, pressing in to secure. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture. Broil until breadcrumbs are lightly browned. Serve immediately.
