Ingredients
1 cup Flat Leaf Parsley
3/4 cup Pitted green olives
3 tablespoons Olive brine
4 cloves Garlic, grated
2 Onions, chopped
1/2 cup NONESUCH DRY GIN
1/4 cup Dry vermouth
48 Fresh mussels
3 tablespoons Butter
1 Lemon, zested and juiced
Preparation
Finely chop the parsley, olives, garlic and lemon zest. (if you are not a budding Master Chef use a food processor). Pour in 1/4 cup of the olive oil and the lemon juice and process into a pesto.
In a large pot or deep skillet with a tight-fitting lid, heat the remaining 2 tbsp. of olive oil, (Just a minute over medium heat will do).
Add the onions and cook until softened (5 to 6 minutes). Season with salt and pepper. Stir in the pesto. Add the gin and vermouth and cook until reduced (about 1 minute). Add the mussels, cover and steam until opened, (5 minutes or so). Discard any unopened shells.
