Sunday, November 28, 2010

Spaghetti With Mussels and Basil Pesto

Spaghetti with mussels and basil pesto.
The half shelled mussels were grilled with garlic butter

Spaghetti with Mussels and Basil Pesto

While the mussels are grilling in the oven as the appetizer, the main course is on the way as well.

Ingredients:

Fresh basil leaves (a good harvest from our tiny garden)
Olive oil

Spaghetti (good for 3 persons)
2 Tablespoons Vegetable oil
1 pc. Onion, finely chopped
3 cloves Garlic, finely chopped
1 pack mussel meat (about 500 g)
salt to taste
cheese

Cook spaghetti until al dente. Meanwhile, blitz basil leaves in a food processor, add olive oil and blitz further until combined. Season with salt and set aside.

Sauté onion and garlic, add mussels’ meat, stir occasionally until mussels are done. Add the prepared basil pesto.

Drain the pasta and add directly to the mussel mixture. Stir to combine. Sprinkle parmesan cheese. Serve hot.
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