Best Mussels With Pesto And Tomatoes Recipes

3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO

3-Ingredient Mussels With White Wine and Pesto image

These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.

Provided by Molly Baz

Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner

Yield 4 appetizer servings

Number Of Ingredients 4

Ingredients

1 cup dry white wine
2 pounds mussels, debearded, scrubbed
1/2 cup fresh store-bought pesto
Kosher salt, freshly ground pepper

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.

PESTO MUSSELS

Pesto Mussels image

Cooking mussels with white wine and garlic is simple and delicious! You can add another layer of flavor by stirring some pesto into the finished broth before serving.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 cloves garlic, thinly sliced
Olive oil
2 pounds mussels, scrubbed and debearded
1 cup white wine
3 tablespoons prepared pesto

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.

MUSSELS WITH PESTO AND TOMATOES

Mussels With Pesto and Tomatoes image

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.

Provided by chia2160

Categories Mussels

Time 29m

Yield 4-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basil leaves (from one 2-ounce bunch)
1/4 cup coarsely chopped walnuts
5 garlic cloves, 1 whole 4 thinly sliced
1/4 cup freshly grated parmesan cheese
1/4 cup plus 2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, softened
1 cup grape tomatoes, halved
salt & freshly ground black pepper
3 large shallots, thinly sliced
1 cup dry white wine
5 lbs mussels, scrubbed and debearded
crusty bread, for serving

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.

Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3

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