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Mussels Pistou

This French dish marries mussels with pesto, white wine, and mustard for a simple dish sure to impress your guests.

Pescatarian

4

Servings

15 Mins

Prep Time

10 Mins

Cook Time

Prep

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Clean the Mussels

Remove the beards from the mussels, and quickly rinse them under cold running water. Keep refrigerated until ready to cook.

  • Mussels(cleaned)2 lbs.
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Make the Pesto

Combine the following ingredients in a food processor and blend until smooth. Transfer the pesto to a small bowl and set aside.

  • Basil Leaves4 cups
  • Garlic Cloves(peeled)2
  • Toasted Pine Nuts(or your favorite nuts)3 Tbsps.
  • Parmesan(grated)⅓ cup
  • Extra Virgin Olive Oil5 Tbsps.
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Cooking Steps

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1. Add the Oil while Preheating the Pot

Add the oil and preheat the pot to 300°F/150°C (medium-low).

  • Extra Virgin Olive Oil3 Tbsps.
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2. Add and Cook the Shallots

Cook the shallots for 1 minute and 30 seconds stirring frequently until they just begin to color.

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3. Stir in the Broth Ingredients

Stir until well incorporated.

  • White Wine½ cup
  • Dijon Mustard1 Tbsp.
  • Unsalted Butter3 Tbsps.
  • Kosher Salt½ tsp.
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4. Bring the Broth to a Simmer

Bring the broth to a simmer then reduce the temperature to 235°F/110°C and continue to simmer for 1 minute. Stir occasionally.

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5. Add and Steam the Mussels

Add the mussels to the pot in an even layer and place a tight fitting lid on the pot. Steam the mussels for 6 minutes stirring halfway through. All of the mussels should have opened up when you are done steaming. Once done, remove the pot from the heat.

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6. Stir in the Pesto

Stir in the pesto to coat the mussels. Discard any mussels that have not opened.

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7. Garnish and Serve

Divide the mussels among serving bowls and garnish with grated parmesan and toasted pine nuts. Serve immediately.

  • Pine Nuts(optional)3 Tbsps.
  • Parmesan Cheese(grated, optional)as needed
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