Mussels with hazelnut pesto

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 kg Mussels
  • 200 ml dry white wine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Tagliatelle Noodles
  • 1 Garlic clove
  • 1 Pot of basil
  • 50 g Hazelnut kernels
  • 2 TABLESPOONS Olive oil

Directions

  1. 1

    Wash and clean the mussels thoroughly. Discard opened mussels. Boil up wine and 100 ml water in a large pot. Season with salt and pepper. Add the mussels and simmer at medium heat for about 8 minutes until the mussels open

  2. 2

    Place the mussels and cooking liquid in a sieve. Collect the stock. Discard unopened mussels. Remove the mussels from their shells. Reduce brew in a pot to approx. 4 tbsp.

  3. 3

    In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop coarsely. Wash basil, shake dry. Puree nuts, oil, garlic, basil, except for a few leaves for garnishing, and reduced cooking liquid with a hand blender

  4. 4

    Mix pesto and mussels in a pot for 1-2 minutes at medium heat. Drain the pasta and arrange on plates with the mussel and hazelnut pesto. Garnish with basil leaves

Nutrition Facts

KCAL
680 kcal
CARBS
82 g
FATS
17 g
PROTEINS
37 g