Mussels with Pesto

September 23, 2009

Of what use are the great number of petrifactions, of different species, shape and form which are dug up by naturalists? Perhaps the collection of such specimens is sheer vanity and inquisitiveness. I do not presume to say; but we find in our mountains the rarest animals, shells, mussels, and corals embalmed in stone, as it were, living specimens of which are now being sought in vain throughout Europe. These stones alone whisper in the midst of general silence.
~Carolus Linnaeus, Philosophia Botanica (1751)

To make a long story absurdly too short, Carolus Linnaeus has often been deemed the father of taxonomy. He laid the foundations for the binomial or binary nomenclature system of naming and classifying organisms which, with modifications, is still in broad use today.

For those of you who have diligently plucked the sweet basil (Ocimum basilicum) from your summer gardens and bottled fresh pesto for the winter months—or who have friends who do the same and so generously share.

MUSSELS WITH PESTO

1 C pesto (see Pasta with Pesto, 08.18.09 post)

2 1/2 lbs fresh mussels

1 T extra virgin olive oil
1 C shallots, peeled, and sliced
1/2 t sea salt
4 plump, fresh garlic cloves, peeled and smashed

3 C dry white wine
Freshly ground black pepper

Spread pesto out in a large shallow bowl.

Scrub the mussels and rinse with several changes of water. If necessary, debeard them and discard any opened mussels which fail to close when pressed together.

Sweat the olive oil, shallots, garlic and salt in a large, heavy saucepan over medium low heat until soft but not browned, about 3 minutes. The shallots should be translucent. Add the wine and bring to a constant, but not raging, boil, for about 5-6 minutes. Add the mussels, cover the pan, and cook the mussels until they open, about 4-5 minutes. Do not overcook or they will toughen. Those mussels which do not open during the cooking process must be discarded.

Drain the mussels through a sieve, reserving the liquid in a bowl. Then transfer this strained liquid to the bowl with the pesto and stir them together. Remove the mussels from the shells and place them in the bowl with the pesto and reserved cooking liquid. Stir gently to coat and season liberally with pepper. Serve promptly with toasted or grilled bread.

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