Mussels With Pesto And Tomatoes

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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.

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Steps

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In a mini food processor , combine the basil , walnuts and whole garlic clove and pulse until fine.

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Add the parmesan and 2 tablespoons of the oil and process until smooth.

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Transfer the pesto to a medium bowl and add the butter.

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Stir in the tomatoes and season with salt and pepper.

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In a very large , deep skillet or large soup pot , heat the remaining 1 / 4 cup of olive oil until shimmering.

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Add the shallots and sliced garlic and cook over high heat , stirring , until lightly golden , about 4 minutes.

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Add the white wine and a generous pinch each of salt and pepper and bring to a boil.

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Add the mussels and stir for 1 minute.

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Cover and cook , stirring occasionally , until all of the mussels have opened , about 6 minutes.

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Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated.

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Transfer the mussels and broth to bowls and serve with crusty bread.

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Ingredients

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basil leaves, walnuts, garlic cloves, parmesan cheese, extra virgin olive oil, unsalted butter, grape tomatoes, salt & freshly ground black pepper, shallots, dry white wine, mussels, crusty bread