This French dish marries mussels with pesto, white wine, and mustard for a simple dish sure to impress your guests.
Remove the beards from the mussels, and quickly rinse them under cold running water. Keep refrigerated until ready to cook.
Combine the following ingredients in a food processor and blend until smooth. Transfer the pesto to a small bowl and and set aside.
Add the oil and preheat the pot to 300°F/150°C (medium-low).
Cook the shallots for 1 minute and 30 seconds stirring frequently until they just begin to color.
Stir until well incorporated.
Bring the broth to a simmer then reduce the temperature to 235°F/110°C and continue to simmer for 1 minute. Stir occasionally.
Add the mussels to the pot in an even layer and place a tight fitting lid on the pot. Steam the mussels for 6 minutes stirring half way through. All of the mussles should have opened up when you are done steaming. Once done, remove the pot from the heat.
Stir in the pesto to coat the mussels. Discard any mussels that have not opened.
Divide the mussels among serving bowls and garnish with grated parmesan and toasted pine nuts. Serve immediately.
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