Mussels and pesto with spaghetti
As mussels are one of the “Best Choice” seafoods (check out seafoodwatch.org) and reasonably inexpensive, I offer this simple and delicious version of spaghetti. They are farmed around the world but don’t get antibiotics and other bad things.
Not that I wouldn’t eat spaghetti with meatballs, but this one is really good and environmentally friendly.
It may be easier to quadruple the pesto recipe so you can actually do it in a regular size food processor. You can freeze the leftovers. This small amount is easier in a mini-prep processor (I got one for a gift once and use it a lot). You can also just mush the ingredients using a mortar and pestle.
Servings: 2
Ingredients
- 1 pound mussels, debearded and scrubbed
- 1 big bunch basil
- 1 clove garlic
- 1 tablespoon pine nuts, toasted in a skillet
- 1 tablespoon freshly grated parmesan cheese
- 3 tablespoons extra virgin olive oil
- Splash of dry white wine
- Salt and freshly ground pepper to taste
- 4 ounces whole wheat spaghetti
Directions
- Bring a pasta pot of water to a boil.
- Process the basil leaves and garlic.
- Add the pine nuts and cheese. Process some more.
- Add 2 tablespoons olive oil and process. Season to taste. Set aside.
- Heat a skillet for about 3 minutes over medium heat. Add a tablespoon of olive oil. Toss in the mussels. They will sizzle.
- Add a big splash of white wine and cover. Cook for about 3 minutes.
- Stir the mussels so the ones not as open get to the bottom of the pan (this is theoretical — they all looked pretty much alike so I just stirred them). Recover and cook until they are all open, about another 3 minutes.
- Drain the mussels in a colander being careful to catch the juice in a bowl underneath.
- Cook the spaghetti per the instructions, drain and divide it into warm bowls.
- Thin out the pesto with some of the mussel juice. Mix the pesto, mussels, and spaghetti.
- Serve with a big green salad.
Nutrition information (per serving)
- Calories: 591
- Total fat: 27 g
- Saturated fat: 4 g
- Trans fat: 0 g
- Cholesterol: 65 mg
- Total carbohydrate: 52 g
- Dietary fiber: 4 g
- Sodium: 685 mg
- Protein: 37 g