People: 4
Preparation: 20 min
Cooking: 7 min
Difficulty: easy to prepare
Ingrediets
- 1 jar of walnut sauce (see the product)
- 1 teaspoon of basil pesto (see the product)
- 2 kg of mussels
- 1 clove of garlic
- 3 tablespoons of olive oil
- freshly ground pepper
recipe
Clean the mussels, also removing the filament, then wash them thoroughly. Place
them in a pot without adding anything, put them on a moderate heat covered, stirring
occasionally until they open. Let them cool, then remove them from the shell, and
filter the liquid that will be produced.
Pour the cooking liquid of the mussels into a saucepan and reduce it until you get
about 4 tablespoons of a syrupy mixture. Mix three tablespoons with walnut sauce,, a little basil pesto and pepper to taste. Taste to check the salt, if necessary add another
reduction; put the mussels and the sauce obtained in a pan, just heat everything over
very low heat for about 1 minute. Stir gently so that the mussels are well covered
with sauce. Serve hot with slices of bread passed in oven with garlic.
