Pasta With Mussels And Hazelnut Pesto

• 4 lbs mussels, scrubbed and debearded
• 3/4 cup dry white wine
• 12 oz tagliatelle or linguine pasta
• 1 cup basil leaves, plus extra for garnish
• 3/4 cup blanched hazelnuts or almonds
• 1 clove garlic, quartered
• 2 tbsp olive oil

1. Discard any mussels with damaged or open shells. In a large saucepan, bring 1/2 cup water and the wine to a boil over medium-high heat. Season with salt and pepper and add the mussels. Cover and cook for about 8 mins until the mussels open.
2. Remove the mussels to a bowl using a slotted spoon; strain the cooking liquid and reserve. Discard any unopened mussels. Remove the mussels from their shells and reserve; discard the shells. Boil the reserved cooking liquid until reduced to about 1/4 cup.
3. Meanwhile, cook the pasta according to the package directions. Combine the basil, hazelnuts, garlic, oil and reduced cooking liquid in a food processor and blend until smooth.
4. Transfer the hazelnut pesto to a large saucepan; add the mussels and warm through for 1-2 mins over medium heat, stirring constantly. Drain the pasta, add to the mussel mixture and toss to combine. Serve in warmed bowls, garnished with basil.

mussels, white wine, tagliatelle, basil, blanched hazelnuts, clove garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/16718 (may not work)