entrees :// Seafood

Linguini with Mussels and Walnut Pesto

Ingredients...

2 lb Mussels, cleaned 6 oz linguini or other pasta 1 tbsp olive oil 1 shallot, pealed and chopped 1 clove of garlic, chopped 6 fl oz dry white wine salt & black pepper PESTO... 1/2 oz walnuts, chopped 1 oz curly parsley, leaves only 1 clove garlic, pealed 2 tbsps olive oil salt & pepper 2 tbsps chopped parsley to serve

Instructions...

1) Select a large pan that will hold the mussels. Heat 1 tbsp of olive oil and saute the walnuts to toast on all sides for 1 - 2 minutes.

2) Put the contents of the pan into a liquidiser. Add the parsley and garlic, the remaining tbsp of oil, and the seasoning. Blend to make a puree.

3) Heat olive oil in a pan. Add shallot and garlic and cook over a medium heat for 5 mins until just soft. Turn up heat, add mussels, wine, and seasoning. Cover closely and reduce heat to medium. Cook mussels for 5 minutes, occasionally shaking the pan.

4) While the mussels cook bring a pan of salted water to the boil.

5) Remove mussels from heat and put into a warm bowl using a slotted spoon. Remove mussels from shells and keep warm, (keep 8 in shells for garnish). Cover with foil.

6) Strain mussel liquor, return to pan, and fast boil to reduce by a third. Turn heat to low and stir in pesto.

7) Cook pasta as per instructions in boiling salted water. Divide past between 2 dishes. Spoon over mussels & pesto. Add mussels for garnish and parsley. Serve at once.