Serves: Allow 5 per person as a canapé  

Cooking time: 15 minutes 

Ingredients:

• 1kg mussels

• A splash of dry white wine or water

• 25g approx. bread crumbs

 

For the Pesto

• A large bunch of basil leaves

• 15g mature cheddar cheese

• 2 garlic cloves, peeled and crushed

• 15g pine nuts

• 120 ml olive oil

• A little salt and freshly ground black pepper

 

To Cook:
Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Put the mussels and wine into a large sauce pan and bring to a boil shaking the pan now and then for 3-4 minutes. Discard any that have not opened. Drain into a colander. When cool enough to handle remove one side of the shell.

To make the pesto: Place the basil leaves, cheese, garlic and pine nuts in a food processor or blender. Turn on and gradually add the olive oil. Taste and season.

Heat a frying pan and add the breadcrumbs. Allow to turn golden, stirring frequently. This will take just a couple of minutes. 

Preheat the grill. Place the mussels onto a grill rack and spoon a little the pesto onto each mussel then sprinkle some bread crumbs on top. Grill for 2-3 minutes to warm the pesto and give the breadcrumbs an extra crunch.

Nutritional Analysis per Serving:
Protein: 8g 
Carbohydrates: 7g 
Fat: 31g 
Iron: 2.72mg 
Energy: 348kcal