---------- Recipe via Meal-Master (tm) v8.05
  Categories: Shellfish, Appetizers
       Yield: 40 Mussels
       1 c  Dry white wine
       1 c  Water
     1/4 c  Chopped shallots
       2 tb White wine vinegar
       4    Garlic cloves, crushed with
            -side of knife
      40    Fresh mussels, scrubbed,
       4 c  Fresh basil leaves
       4    Garlic cloves, chopped
       3 tb Olive oil
       6 tb Freshly grated Parmesan
       2 tb Low-fat mayonnaise
   Bring first 5 ingredients to boil in large pot. Working in batches, add
   mussels to pot. Cover; cook until mussels open, about 4 minutes. Using
   slotted spoon, transfer mussels to large bowl. Discard any that do not
   open. Cool mussels. Strain cooking liquid; reserve 1 cup.
   Remove mussels from shells, reserving half of each shell. Transfer mussels
   to medium bowl and refrigerate.
   Finely chop basil and garlic in processor. With processor running,
   gradually add reserved 1 cup cooking liquid and oil and process until well
   blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl.
   Season with salt and pepper. Add mussels and toss to coat. Chill at least 1
   hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
   Spoon mussels and pesto into reserved shells. Arrange on platter.
   Per Mussel: calories, 41; total fat, 2 g; saturated fat, 0; cholesterol, 9
   mg Bon Appétit February 1996