Pancetta Wrapped Mussels With Basil

Ingredients

40 large mussels (2 pounds), scrubbed
40 smalls basil leaves

Preparation

1
Preheat the oven to 500° or light a grill. In a large pot, bring the wine to a boil. Add the mussels, cover and cook over high heat until they open, about 4 minutes. Using a slotted spoon, transfer the mussels to a bowl; discard any that do not open. Strain the cooking liquid into a small bowl.
2
Remove the mussels from their shells. Unroll the pancetta slices and cut them into forty 3-inch-long strips. Arrange the strips on a work surface. Place a basil leaf at the base of each strip, top with a mussel and roll up. Thread the mussels onto skewers.
3
Brush the skewers with some of the mussel cooking liquid. Roast the mussels in a cast-iron skillet in the upper third of the oven, or grill over high heat, turning once, until lightly charred and crisp, about 2 minutes. Brush the cooked mussels with the cooking liquid a second time and serve right away.

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About

Adapted from FoodandWine.com; recipe by Taylor Boetticher and Michael Emanuel.

Yield:

1 serving, 3 large pancakes

Added:

Thursday, December 3, 2009 - 4:28am

Creator:

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