I stole this idea and modified it. Rick Stein is the best British chef IMHO.
1 lb mussels
A splash of dry white wine
2 heaping T basil pesto
salt & pepper
cayenne pepper
breadcrumbs (large to med)
Cover & cook the wine and mussels 3 to 4 min, until mussels open--discard unopened shells. Drain in a colander over a bowl. Discard one shell of each mussel--place each shell with a mussel on a baking sheet until all are arranged--mix the drained cooking liquid with the pesto until a spreadable mixture is made--not too liquid -spread over each mussel, add salt and peppers, and cover with breadcrumbs. Broil until breadcrumbs are browned and crisp. Delicious--mussels can be cooked several hours ahead--then finished with pesto mixture in the broiler!!
1 lb mussels
A splash of dry white wine
2 heaping T basil pesto
salt & pepper
cayenne pepper
breadcrumbs (large to med)
Cover & cook the wine and mussels 3 to 4 min, until mussels open--discard unopened shells. Drain in a colander over a bowl. Discard one shell of each mussel--place each shell with a mussel on a baking sheet until all are arranged--mix the drained cooking liquid with the pesto until a spreadable mixture is made--not too liquid -spread over each mussel, add salt and peppers, and cover with breadcrumbs. Broil until breadcrumbs are browned and crisp. Delicious--mussels can be cooked several hours ahead--then finished with pesto mixture in the broiler!!
"He who sups with the devil should have a. long spoon".