I went to Hog Island Restaurant in San Francisco and devoured their mussels in pesto cream sauce. The broth is so rich and flavorful, which pairs well with the meaty mussels. I was craving this the other day and decided to recreate this at home. This dish is perfect for lent season and especially if you love seafood. I hope you give this recipe a try. I guarantee your family and friends will love it. If you do recreate this dish, please tag me on social media, as it will help spread the love for my recipes with others.

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Serves: 1 hungry person as a meal or 2 as an appetizer:

Ingredients:

1 lb of Fresh black Mussels

1/4 cup of AP Flour

1/2 tbs unsalted butter

Olive oil

1 Shallot

1 Small fennel

1/2 cup white wine (Pinot Grigio or Sauv Blanc)

1 cup of pesto – I used store bought for convenience.

1 cup of heavy cream

Optional: Chili flakes for spice

Instructions:

1. Clean your mussels by letting the mussels sit in a bowl of cold water and flour. The flour will help expel any grit inside the mussels. Let this sit for about 20 minutes.
2. Wash your fennel and discard the outter layer of the bulb. Slice your fennel bulb in half and cut into thin half moon slices. You should end up with 1/2 a cup.
3. Cut your shallots the same way as your fennel – thin half moon slices. You will end up with the same amount, if not, at least have a 1/4 cup.
4. Rinse your mussels with water and use a brush to scrub the shells. If you have any mussels that will not close, get rid of it. It’s dead!
5. Some mussels will have a “beard” sticking out, pull the beard out.
6. Once you’ve rinsed and scrubbed your mussels, it’s time to cook. This part will go quickly!
7. Heat up butter and oil.
8. Saute fennel and shallots until fragrant. Optional, add chili flakes for spice.
9. Add wine and let it reduce. This will take about 2 minutes.
10. Add your mussels and cover for about two minutes.
11. Give it a good shake after two minutes. Add cream and pesto sauce.
12. Cover and cook until mussels have opened up. Season if needed.
13. Once all mussels have opened up, set it aside and allow the cream and pesto to thicken and reduce.
14. Once pesto cream has reduced and thicken, add the mussels and serve.
15. Enjoy, take a photo of your dish and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.

Recommendation:
Serve with a fresh baked baguette.