3 Ingredient Mussels With White Wine And Pesto Recipes

MUSSELS WITH PESTO AND TOMATOES

Steps:

• In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
• add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
• Stir in the tomatoes and season with salt and pepper.
• 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.
• Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
• Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
• 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.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS ON THE HALF SHELL WITH PESTO

Steps:

• 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.

PESTO MUSSELS

Steps:

• Sauté the garlic in a pot with some olive oil over medium-high heat until golden, about 2 minutes. Add the mussels and white wine; cover and steam until the mussels open, about 4 minutes. Stir in the pesto.

3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO

Steps:

• Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
• Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.