Recipe: Linguini with Mussels and Walnut Pesto (2)

Ingredients...

2 lb Mussels, cleaned
6 oz linguini or other pasta
1 tbsp olive oil
1 shallot, pealed and chopped
1 clove of garlic, chopped
6 fl oz dry white wine
salt & black pepper

PESTO...

1/2 oz walnuts, chopped
1 oz curly parsley, leaves only
1 clove garlic, pealed
2 tbsps olive oil
salt & pepper
2 tbsps chopped parsley to serve

Instructions...

1) Select a large pan that will hold the mussels. Heat 1 tbsp of olive oil and saute the walnuts to toast on all sides for 1 - 2 minutes.

2) Put the contents of the pan into a liquidiser. Add the parsley and garlic, the remaining tbsp of oil, and the seasoning. Blend to make a puree.

3) Heat olive oil in a pan. Add shallot and garlic and cook over a medium heat for 5 mins until just soft. Turn up heat, add mussels, wine, and seasoning. Cover closely and reduce heat to medium. Cook mussels for 5 minutes, occasionally shaking the pan.

4) While the mussels cook bring a pan of salted water to the boil.

5) Remove mussels from heat and put into a warm bowl using a slotted spoon. Remove mussels from shells and keep warm, (keep 8 in shells for garnish). Cover with foil.

6) Strain mussel liquor, return to pan, and fast boil to reduce by a third. Turn heat to low and stir in pesto.

7) Cook pasta as per instructions in boiling salted water. Divide past between 2 dishes. Spoon over mussels & pesto. Add mussels for garnish and parsley. Serve at once.