For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
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Baked Mussels with Pesto
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.