
Mussels with Pesto and Toasts
14min
Ingredients
(2.5 oz) pesto
2 thick slices of whole grain bread (1.75 oz each)
(7 oz) tender zucchini, sliced
(7 oz) cherry tomatoes, mixed colors, on the vine
(1.1 lb) mussels, cleaned and de-bearded
(5.6 oz) fresh or frozen peas
(1.7 oz) white wine (optional)
2 sprigs of fresh basil
Instructions
1. Place a large skillet on medium-high heat. Toast the bread slices in the pan, turning them when they are golden brown.
2. Slice the zucchini into thin rounds and halve the cherry tomatoes.
3. Inspect the mussels—if any are open, give them a tap and they should close. If they remain open, discard them as they are no longer safe to eat.
4. Once the bread is toasted, spread one-quarter of the pesto on each slice. (If you want to make your own pesto, Jamie Oliver has a super-quick pesto recipe you can try.)
5. Increase the heat to high, add the mussels to the pan, and add the remaining pesto, zucchini, tomatoes, and peas.
6. Add the wine (if using) or a splash of water. Cover with a lid and steam for 3-4 minutes, shaking the pan occasionally.
7. Once all the mussels have opened and are tender and juicy, they are ready to serve. Divide the mussels, vegetables, and their juices into two large bowls, add the fresh basil leaves, and serve with the pesto toasts on the side.
