Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl. Stir in 1 tablespoon of the olive oil and season with salt.

Step 2    

In another bowl, combine the parsley with the cheese and half of the garlic. Stir in the 1/2 cup of oil and season the pesto with salt.

Step 3    

In a large, deep skillet or pot, stir the mussels over high heat for 2 minutes. Add the remaining garlic and 2 tablespoons of olive oil and cook for 1 minute. Add the white wine, cover with a tight-fitting lid and cook just until the mussels open, 3 minutes. Drain the mussels and let cool on a baking sheet. Loosen the mussels in their shells and discard the empty half shells.

Step 4    

Preheat the broiler and position a rack about 8 inches from the heat. Spoon the parsley pesto over the mussels and sprinkle with the panko. Broil until the crumbs are golden, about 6 minutes, shifting the pan for even browning, then serve.

Suggested Pairing

Fragrant, medium-bodied Côtes de Provence Blanc.

You May Like

Aggregate Rating value: 5

Review Count: 5920

Worst Rating: 0

Best Rating: 5