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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.



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!