TalkDisney.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Some links may be affiliate links. We may get paid if you buy something or take an action after clicking one of these.
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!
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
Dinners
|
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:
|
Rate this recipe!
|
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.
-
- 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.
