Mussels with artichoke pesto

(WTNH) -- Jean Kerr is in the kitchen, making mussels with artichoke pesto.

Kerr is the Editor in Chief of Northeast Flavor Magazine.

For this recipe and many others, pick up a copy of Kerr's book, "Mystic Seafood," or a copy of Northeast Flavor Magazine.

The magazine supports local farms and fisheries, restaurants, inns, chefs, farmer’s and gourmet markets.

Learn more at www.northeastflavor.com

Broiled Mussels with Parsley-Artichoke Pesto

1 cup chopped flat-leaf or Italian parsley
3/4 cup grated Parmesan cheese
1 14-ounce can artichoke hearts, drained
1/3 cup olive oil
Hot sauce, to taste
1/2 cup water
1/2 cup white wine
11/2 pounds mussels, cleaned and debearded
Lemon slices, for serving

1. Combine the parsley, Parmesan, artichoke hearts, olive oil, and hot sauce in a food processor. Process until well combined.
2. Bring the water and wine to a boil in a medium saucepan. Add the mussels and steam, covered, until they open-3 to 5 minutes. Discard any unopened mussels.
3. Drain the mussels. When they're cool enough to handle, remove one shell and loosen the mussel meat from the other. Place the mussels in their shells on a baking sheet covered with crumpled aluminum foil to keep them level.
4. Spoon about a teaspoon of the pesto on top of each mussel and broil until bubbling and hot, about a minute. Serve with lemon slices.

Serves 4 as an appetizer