Hit enter to search or ESC to close

Bookmark Recipe

Mussels Grilled with Pesto

These mussels are great party food and can be served as a canapé or a starter.

5 people
15 min
Nutrition per serving
  • kcal
    348kcal
  • protein
    8g
  • iron
    2.72mg
  • carbs
    7g

Ingredients

    • 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

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 Text

Place 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 Text

Place 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.