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This Recipe has 13 review(s).



Rating:

You need to not put the salt in the recipe. The pesto and the cheese already have enough salt in them. The pancetta is also salty. I would go with some chopped dill instead of the pesto.





posted by: Naomi


 



Rating:

Pretty good, next time I will add some fresh garlic and pepper,





posted by: Nestor Galarnyk


 



Rating:

I made this recipe,my family loves mussels so this was a new way to enjoy a family favourite!





posted by: kristine hibbs


 



Rating:

Made it last night. My daughter who doesn't like mussels loved it. I'm glad she has an opened mind. Thanks.





posted by: Lisa DiTomasso


 



Rating:

a nice change of pace and yummy too





posted by: donnal


 



Rating:

tasty





posted by: Patti Mondor


 



Rating:

Delicious and easy to make.





posted by: Nicole


 



Rating:





posted by: subiha


 



Rating:

Very easyn to make, and few ingredients. Tastes great too





posted by: Cathy Cunsolo


 



Rating:

looks and sounds interesting - not a lot of extreme effort to make - bet they would be yummy





posted by: Mae Pirc


 



Rating:

Looks delicious! Very nice presentation.





posted by: Karen


 



Rating:

Love mussels. The bread crumb topping whips together in a snap. This makes a great new way to serve up the little critters and the presentation is terrific!





posted by: Eve Eustace


 



Rating:

quite the mix of stuff i never heard of, someone would have to make that, before i try it.





posted by: karen alex


 




Baked Mussels with Pesto

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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


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.
Makes approximately 30 mussels

* Japanese panko crumbs can be found in your local Asian grocery store or in the Asian section at a national grocery store banner.