Mussels With Coriander Pesto Recipes

3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO

3-Ingredient Mussels With White Wine and Pesto image

These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.

Provided by Molly Baz

Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner

Yield 4 appetizer servings

Number Of Ingredients 4

Ingredients

1 cup dry white wine
2 pounds mussels, debearded, scrubbed
1/2 cup fresh store-bought pesto
Kosher salt, freshly ground pepper

Steps:

Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.

MUSSELS WITH CORIANDER PESTO

Mussels with Coriander Pesto image

Green Shell mussels on the half shell make a delicious meal for 2 or a great started for 4.

Provided by scarlino

Time 25m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

First make the pesto. Place the coriander, lemon grass and chilli in a food processor or liquidiser and pulse until finely chopped. Add the remaining ingredients for the pesto and blend to a paste.
Preheat the grill to hot. Place the mussels open-side up on a grill pan lined with foil, and use a teaspoon to distribute the pesto over each one. Sprinkle with the cheese. Grill for 4-5 minutes until the cheese is golden and just melted and the mussles are thoroughly heated through.
Allow the mussles to cool slightly, then serve with Thai fragrant rice or noodles and lime wedges.

MUSSELS WITH PESTO AND TOMATOES

Mussels With Pesto and Tomatoes image

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.

Provided by chia2160

Categories Mussels

Time 29m

Yield 4-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basil leaves (from one 2-ounce bunch)
1/4 cup coarsely chopped walnuts
5 garlic cloves, 1 whole 4 thinly sliced
1/4 cup freshly grated parmesan cheese
1/4 cup plus 2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, softened
1 cup grape tomatoes, halved
salt & freshly ground black pepper
3 large shallots, thinly sliced
1 cup dry white wine
5 lbs mussels, scrubbed and debearded
crusty bread, for serving

Steps:

In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
Stir in the tomatoes and season with salt and pepper.
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.
Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
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.

Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3

COLD MUSSELS WITH TOMATO CORIANDER SAUCE

Cold Mussels with Tomato Coriander Sauce image

Categories Herb Shellfish Tomato Steam Cocktail Party Mussel Cilantro Gourmet

Yield Makes about 50 to 100 hors d'oeuvres depending on the size of the mussels

Number Of Ingredients 10

Ingredients

4 pounds mussels, cleaned
1/2 cup dry white wine
2 onions, minced
1/2 cup olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 pounds tomatoes, peeled, seeded and chopped fine or two 35-ounce cans Italian plum tomatoes, drained well and chopped fine
four 4-inch fresh green hot chili peppers, seeded and minced wearing rubber gloves
1/4 cup minced scallion
1/4 cup minced fresh coriander

Steps:

In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)

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