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Missing the magical tastes of the Disney Parks? Bring a bit of pixie dust home with this recipe for Steamed Mussels with Pesto Cream from the Flying Fish Cafe at Disney’s Boardwalk Resort!

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 5 minutes |
Servings |
Dinners
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Ingredients
- 1 cup heavy whipping cream
Pesto:
- 1 garlic clove chopped
- 1/2 teaspoon Coarse salt
- 1 cup tightly packed basil leaves
- 2 tablespoons Pine Nuts
- 2 tablespoons extra virgin olive oil
Mussels:
- 1 tablespoon extra virgin olive oil
- 1/4 trimmed fennel bulb sliced paper thin (about 1/2 cup)
- 1/4 cup thin sliced shallot
- 2 garlic cloves
- 1/8 teaspoon red pepper flakes
- 1 cup crisp dry white wine
- 1 1/2 - 2 pounds mussels rinsed and drained
Ingredients
Pesto:
Mussels:
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Instructions
- Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2 cup. Set aside.
Pesto:
- In a food processor or blender, puree the garlic, salt, basil and pine nuts.
- With the motor running slowly add the oil, scraping down the sides as needed.
- If using a mortar and pestle pound the garlic, salt and pine nuts to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about 1/4 cup pesto.
-Mussels:
- In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat.
- Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes.
- Add the wine and simmer over medium heat until reduced by half, about 5 minutes.
- Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes.
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- With a slotted spoon transfer the mussels to a large shallow serving bowl.
- Add the reduced cream and 1/4 cup pesto to the mussel juices and cook, stirring, for 1 minute.
- Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.