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Mussels With Pesto And Tomatoes

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Ingredients

Adjust Servings:
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

Nutritional information

869.5
Calories
402 g
Calories From Fat
44.7 g
Total Fat
13.1 g
Saturated Fat
195.2 mg
Cholesterol
1733.7 mg
Sodium
31.1 g
Carbs
2.7 g
Dietary Fiber
1 g
Sugars
73.3 g
Protein
387g
Serving Size

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Mussels With Pesto And Tomatoes

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    Cuisine:

    I made this last night and it was AWESOME. I substituted pine nuts for the walnuts and only used about 1tsp of butter! It was amazing!

    • 49 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mussels With Pesto and Tomatoes, yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer this one is from food and wine , I made this last night and it was AWESOME I substituted pine nuts for the walnuts and only used about 1tsp of butter! It was amazing!, I made this last night and it was AWESOME I substituted pine nuts for the walnuts and only used about 1tsp of butter! It was amazing!


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    Steps

    1
    Done

    In a Mini Food Processor, Combine the Basil, Walnuts and Whole Garlic Clove and Pulse Until Fine.

    2
    Done

    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
    Done

    Stir in the Tomatoes and Season With Salt and Pepper.

    4
    Done

    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
    Done

    Add the White Wine and a Generous Pinch Each of Salt and Pepper and Bring to a Boil.

    6
    Done

    Add the Mussels and Stir For 1 Minute. Cover and Cook, Stirring Occasionally, Until All of the Mussels Have Opened, About 6 Minutes.

    7
    Done

    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.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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