Steamed Mussels in Basil Pesto and Red Wine Broth

• Cuisine
  • American
• Course
  • Appetizer
  • Main Course
• Suitable for Diet
  • Gluten Free
  • Vegetarian
• Tags
  • Appetizer
  • Ocean
  • Seafood

Getting Started

To Start

• Pre-heat oven to 375

What You’ll Need

• 6-7 roasted garlic cloves smashed
• 1 Tablespoon Butter
• 2 Tablespoons Extra Virgin Olive oil or
• (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
• 2 green onions chopped
• 2 14.5 oz cans low sodium chicken broth
• 1 14.5 can diced tomatoes
• 1 Tablespoon Basil Pesto
• 2 sprigs fresh oregano
• 1/2 teaspoon cracked black pepper
• 1 1/2 pounds mussels
• 1/2 cup red wine (use a good one)
• 5-6 stems of Flat Leaf Parsley (chopped)
• Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.