2 lb. frozen whole shell mussels
2 c. fresh basil, washed and patted dry
1/4 c. fresh parsley, washed and patted dry
2/3 c. chopped walnuts
1 sm. shallot, peeled and chopped
4 lg. cloves garlic
1 c. olive oil
1 c. Parmesan cheese, freshly grated
1/4 c. Romano cheese, freshly grated
Salt and pepper to taste

In a blender, combine the basil, parsley, shallots, walnuts and garlic and chop well. While blender is still running, add in olive oil in a slow, steady stream and blend well. Makes about 2 cups of sauce, enough to top about 2 pounds of mussel meats.

Remove the empty half of the mussel shell and discard, then top the meat in the other half of the shell with about 1 teaspoon of pesto and bake at 375 degrees for 5 minutes. Garnish with lemon wedges and a cocktail fork. Serves 6.