How to make it

  • To make the pesto, just add basil, pine nuts, cheese, olive oil, garlic and lemon juice, and blend them up, then put aside
  • Steam the mussels very lightly with the wine
  • Then shuck them open and loosen the meat from the shell and reserve the meat on the half shell.
  • Lay out on an oven tray, you might want to put foil down.
  • Add about a tablespoon of the pesto and place on top of the mussel
  • Place in a hot oven for about 5 minutes

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