Ingredients:1 lb. mussels1/4 c. roasted pine nuts2 cloves garlic, minced1/4 c. dry white wine1/4 c. fresh parsley, choppedSalt and pepper1 tbsp. olive oilInstructions:1. Preheat oven to 400 degrees F.2. In a large skillet, heat olive oil over medium-high heat.3. Add mussels, garlic, and white wine.4. Cover and cook for 3-5 minutes, or until mussels have opened.5. Remove mussels from pan with a slotted spoon and place in a baking dish.6. Add pine nuts and parsley, and season with salt and pepper.7. Bake for 5-10 minutes, or until heated through.
Proceed as follows:
Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture.
Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool.
Purée the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots.
The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.
Ingredients
Directions
Proceed as follows:
Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture.
Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool.
Purée the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots.
The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.
