Mussels in pesto

Name: Mussels in pesto
Prep time: 20 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1kg fresh mussels; 50g fresh basil; 1 garlic clove; 75g cheese; 75g pine nuts; Pink salt; 90ml extra virgin olive oil

Fish & seafood

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These mussels in pesto are a simple recipe, ready in 30 minutes, to enjoy seafood coated in a fresh basil, pine nut, and extra virgin olive oil sauce. I like to use the cooking broth released by the mussels to give the pesto extra depth and loosen it up a bit: that way it coats everything evenly without overpowering the flavor of the shellfish.

If you're looking for crispy mussels over pesto, this is a different take: here the star of the show is the mussels and their sauce, with no crunchy topping. I love serving them warm or chilled, perfect as an appetizer to share or as a main for two. And any leftover pesto can easily be saved for another meal.

To keep exploring, take a look at Mussels in vinaigrette and Scallops or variegated scallops in pesto, two great alternatives to switch up your seafood dishes.

Prep: 20 minCook: 10 minServes: 2

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Ingredients

1kg fresh mussels
50g fresh basil
1 garlic clove
75g cheese
75g pine nuts
Pink salt
90ml extra virgin olive oil

Step by step

Method

1Clean the mussels thoroughly, transfer them to a pot, cover with a lid, and cook them on their own without any water until they have all opened up (steaming them).
2Meanwhile, in a food processor or chopper, blend the basil, garlic, cheese, olive oil, and a pinch of salt until smooth.
3Place the mussels in a deep frying pan, discarding the empty half-shells.
4Strain two ladles of the liquid released by the mussels into a glass and mix it with two tablespoons of pesto.
5Pour this mixture into the pan right over the mussels.
6If you'd like it a bit more saucy, add a splash more of the strained mussel broth.
7Cook for a couple of minutes.

Extras

1You can enjoy them hot or cold.
2You will have leftover sauce, which you can freeze for future dishes.

Frequently asked questions

How long do mussels in pesto keep in the fridge?

Store them in an airtight container in the fridge and eat them within one to two days. Be sure to refrigerate them within two hours of cooking, and if you prefer them warm, reheat only the portion you're going to eat.

Can I swap the protein cheese for another cheese?

Yes, you can use grated Parmesan or Grana Padano, both of which work wonderfully in pesto. Since they add plenty of flavor and saltiness, taste the sauce before adding any extra salt, especially if you incorporate the mussel broth.

Can leftover pesto be frozen?

Yes, you can freeze it in small portions and thaw it in the fridge whenever you need it. I recommend setting aside whatever pesto you want to save before mixing it with the broth or the mussels, so you can easily use it in other recipes.