Pesto sauces perfect to use for a quick Winter meal.
This is a French Classic & a favourite of ours. Inspiration for this came from a meal we cooked at the Seafood cooking School down at the Fish Market, Wynyard Quarter, Auckland. What’s so good about it is after you have devoured the mussels, you are left with a delicious creamy, herby broth that you can dunk your bread into. Serves 4
Ingredients
2 kg mussels or a mix of shell fish, cleaned and beards removed
1 brown onion, chopped finely
2 bay leaves
8 sprigs of fresh thyme
25g butter
100ml white wine
3 tbsp cream
1 cup flat leafed parsley, roughly chopped
1 Jar CRAVE Roasted Capsicum & Smoked Paprika Pesto Sauce.
1 French baguette
Method
Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
Place a large saucepan over a medium high heat and add the butter. Add the onion, bay leaves and thyme and soften for 1-2 minutes.
Add the mussels and white wine and cover the saucepan with a lid. Cook for approximately 5 minutes until the mussels open.
Stir through the cream, parsley and CRAVE Roasted Capsicum & Smoked Paprika Pesto sauce. Divide into four bowls evenly and serve immediately with lots of crispy warm baguette
Products featured in the recipe
