Mussels With Pesto And Tomatoes Recipe

Name: Mussels With Pesto And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basil leaves (from one 2-ounce bunch); 1/4 cup coarsely chopped walnuts; 5 garlic cloves, 1 whole 4 thinly sliced; 1/4 cup freshly grated parmesan cheese; 1/4 cup plus 2 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter, softened; 1 cup grape tomatoes, halved; salt & freshly ground black pepper; 3 large shallots, thinly sliced; 1 cup dry white wine; 5 lbs mussels, scrubbed and debearded; crusty bread, for serving

Servings: persons

2 cups basil leaves (from one 2-ounce bunch)
1/4 cup coarsely chopped walnuts
5 garlic cloves, 1 whole 4 thinly sliced
1/4 cup freshly grated parmesan cheese
1/4 cup plus 2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, softened
1 cup grape tomatoes, halved
salt & freshly ground black pepper
3 large shallots, thinly sliced
1 cup dry white wine
5 lbs mussels, scrubbed and debearded
crusty bread, for serving

1
In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
2
add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
3
Stir in the tomatoes and season with salt and pepper.
4
In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
5
Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
6
Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
7
Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups basil leaves (from one 2-ounce bunch), 1/4 cup coarsely chopped walnuts, 5 garlic cloves, 1 whole 4 thinly sliced, 1/4 cup freshly grated parmesan cheese, and more.

Yes, Mussels With Pesto And Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels With Pesto And Tomatoes

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