Easy Pesto Mussels
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
½ cup diced onion
1 cup diced fresh tomatoes
¼ cup dry white wine
2 bags Sustainably sourced 4 lb/2 kg fresh mussels
⅛ tsp each salt and pepper
3 tbsp pesto
½ lemon, juiced
1 loaf ciabatta bread, sliced
1 tbsp olive oil
½ cup diced onion
1 cup diced fresh tomatoes
¼ cup dry white wine
2 bags Sustainably sourced 4 lb/2 kg fresh mussels
⅛ tsp each salt and pepper
3 tbsp pesto
½ lemon, juiced
1 loaf ciabatta bread, sliced
Directions
1Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened, 1 min. Stir in tomatoes, wine, sorted mussels, salt and pepper. Cover and cook until mussels open, approx. 7 min.
2Divide mussels among 4 bowls, discarding any unopened shells. Stir pesto and lemon juice into reserved broth, ladle over mussels and serve with bread.
Tips
1
They may look fancy, but pulling together a mussels main is fast, easy and inexpensive.
Disclaimer
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Personal Note
Personal Note
