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mussels, basil, garlic, lemons, pine nuts, parmesan, sugar, olive oil
Category
Finger Foods
Cook Time
10 minutes
These mussels disappear faster than Barry Bonds after retirement. They’re just that tasty. We’re not sure why mussels haven’t become a tailgating staple yet—especially considering how they are so inexpensive, so easy and quick to make, and how they’re so downright delicious.
This recipe for these bite-sized morsels is a one pot recipe, making preparation a snap. Plus, they really boil down to two ingredients: mussels and pesto. Talk about a home run.
Ingredients
3 pounds mussels, cleaned*
1 bunch basil leaves
3 cloves garlic
2 lemons, juiced
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon sugar
1 teaspoon salt
Black pepper, to taste
1 cup olive oil
For Mussels
For Pesto
Directions
To Make the Pesto
Add all the ingredients—except for the olive oil—into a blender. Pulse about 7 times.
Slowly add in the olive oil while the blender is on low. Continue blending until the oil is fully mixed in. Remove from the blender and set aside.
To Make the Mussels
Fill a large pot or Dutch oven (big enough to hold all of your mussels) with water, 1 inch deep. Bring to a boil.
Place in the mussels.
Cook until mussels open their shells (7–10 minutes).
Turn the heat off and drain the water from the pot or Dutch oven. Then, pour the pesto atop the hot mussels. Toss gently and serve immediately.
Recipe Note
Pro Tip:
To clean the mussels, add your haul to a colander and then place under cold water. Scrub the outsides of their shells with a wire brush or with steel wool. Discard any mussels that have opened up.