This delicious recipe from La Plage Restaurant in Wading River is great on a summer night.
Pair it with Grapes of Roth Dry Riesling from Roanoke Vineyards in Riverhead.
Ingredients
1 lb of Mussels
2 tbs of Good Olive Oil
½ cup quick cooking polenta
¼ cup basil pesto
½ pint of cherry tomatoes
½ cup of heavy cream
For Croutons:
Prepare Polenta according to manufacturers directions.
After it is cooked pour it out onto a sheet pan tray and chill till firm.
Cut into crouton size pieces.
Mussels: Sautee in Olive Oil for one minute, then add a cup of cream and cook until mussels are open.
Add polenta, cherry tomatoes and pesto all at once.
Simmer for 2 minutes and serve hot.
Serve with good crusty bread!
