Steamed Pesto Mussels
A big bowl of steamed pesto mussels is so warm and comforting...it's perfect for a cool fall or cold winter day.
Servings: 4 servings
Calories: 196kcal
Ingredients
- 1-2 pounds fresh mussels
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 serrano pepper thinly sliced
- 1 tablespoon Foraged and Found Sea Asparagus Pesto
- ¼ cup sake
- 2 teaspoons fish sauce
- ½ cup clam juice
- ¼ teaspoon black pepper
- ½ cup coconut milk
- 2 teaspoons coconut sugar
- juice of 1 lime
- Crusty bread for serving baguette
Instructions
- Heat a large skillet over medium heat and sauté the garlic, serrano peppers and pesto in olive oil for 3-5 minutes.
- Add all remaining ingredients except the lime juice and mussels.
- Simmer for 8 minutes. Add additional salt to taste if needed.
- Add the mussels and simmer until they open (with lid closed), about 10 minutes. Discard any mussels that don't open.
- Stir in fresh lime juice and serve with crusty toasted slices of baguette.
Notes
- Use full fat coconut milk for the best results.
- Fresh mussels will provide the best results, but pre-cooked can be used in a pinch as well.
- Discard any mussels that don't open. Give them time (at least 10 minutes), but if the others have already been open for a few minutes, then it's time to discard.
- I Highly recommend serving it with crusty bread to sop up the cooking liquid.
Nutrition
Serving: 4ounces | Calories: 196kcal | Carbohydrates: 10g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 551mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg