Mussels With Pesto and Tomatoes

Total Time
Prep 15 mins
Cook 14 mins

yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine.

Ingredients Nutrition


  1. In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
  2. add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
  3. Stir in the tomatoes and season with salt and pepper.
  4. In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
  5. Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
  6. Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
  7. Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.


Most Helpful

I made this last night and it was AWESOME. I substituted pine nuts for the walnuts and only used about 1tsp of butter! It was amazing!

mvchoate June 30, 2009

Whala! My family couldn't believe I cooked this. It's so simple to cook, yet it's absolutely delicious. The mussels are succulent and juicy when soaked in the wine. And, the broth.. the broth is the best!

christabel_ec June 22, 2005

What's not to love? My dh and I adored this preparation. The most difficult part is cleaning and debearding the mussels :( I'll certainly be making this again. And you are so right, don't forget the bread for sopping up the lovely broth. Thanks for posting!

FlemishMinx April 02, 2005

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