This simple dish is great for a quick and tasty lunch for two.
Pesto Mussels on Toast – This delicious recipe from Fish is the Dish highlights and enjoys the wonderful Seafood Week and National Mussel Day!
Ingredients:
- 500g mussels, scrubbed and debearded
- 2 thick slices artisan bread eg sourdough
- 4 tbsp green pesto
- 100g asparagus, sliced
- 200g cherry tomatoes, halved
- 160g frozen peas
- 100ml white wine
- 2 sprigs fresh basil
Serves: 2
Method:
- Clean the mussels thoroughly and make sure all the shells are tightly closed and without any gaps or cracks. Discard any with shells that are damaged or open.
- Heat up a large pan over a medium-high heat, toasting the bread as it heats and turning it over when golden to toast the other side. Remove the toast from the pan and spread each slice with 1 tbsp of the pesto.
- Turn up the heat under the pan to high, tip in the mussels and stir in the remaining pesto, asparagus, tomatoes, and peas.
- Add the wine and cover with a lid. Leave to steam for 3 to 4 minutes, occasionally shaking the pan.
- When the mussels have all opened (discard any that remain closed), divide the mussels, vegetables, and juices between 2 large bowls.
- Garnish with the basil leaves and serve with the pesto toast.