- 1kg mussels
- A splash of dry white wine or water
- 25g approx. bread crumbs
For the Pesto
- A large bunch of basil leaves
- 15g mature cheddar cheese
- 2 garlic cloves, peeled and crushed
- 15g pine nuts
- 120 ml olive oil
- A little salt and freshly ground black pepper
Bookmark Recipe
Mussels Grilled with Pesto
5 people
15 min
Nutrition per serving
-
kcal348kcal
-
protein8g
-
iron2.72mg
-
carbs7g
Ingredients
Main
- 1kg mussels
- A splash of dry white wine or water
- 25g approx. bread crumbs
For the Pesto
- A large bunch of basil leaves
- 15g mature cheddar cheese
- 2 garlic cloves, peeled and crushed
- 15g pine nuts
- 120 ml olive oil
- A little salt and freshly ground black pepper
Method
Copy TextPlace the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
Put the mussels and wine into a large sauce pan and bring to a boil shaking the pan now and then for 3-4 minutes. Discard any that have not opened. Drain into a colander. When cool enough to handle remove one side of the shell.
To make the pesto: Place the basil leaves, cheese, garlic and pine nuts in a food processor or blender. Turn on and gradually add the olive oil. Taste and season.
Heat a frying pan and add the breadcrumbs. Allow to turn golden, stirring frequently. This will take just a couple of minutes.
Preheat the grill. Place the mussels onto a grill rack and spoon a little the pesto onto each mussel then sprinkle some bread crumbs on top.
Grill for 2-3 minutes to warm the pesto and give the breadcrumbs an extra crunch.
Method
Copy TextPlace the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
Put the mussels and wine into a large sauce pan and bring to a boil shaking the pan now and then for 3-4 minutes. Discard any that have not opened. Drain into a colander. When cool enough to handle remove one side of the shell.
To make the pesto: Place the basil leaves, cheese, garlic and pine nuts in a food processor or blender. Turn on and gradually add the olive oil. Taste and season.
Heat a frying pan and add the breadcrumbs. Allow to turn golden, stirring frequently. This will take just a couple of minutes.
Preheat the grill. Place the mussels onto a grill rack and spoon a little the pesto onto each mussel then sprinkle some bread crumbs on top.
Grill for 2-3 minutes to warm the pesto and give the breadcrumbs an extra crunch.
