Easy Pesto Mussels

Prep time: 7min
Total time: 15min
Serves 4
1 tbsp
olive oil
15 mL
1/2 cup
diced onion
125 mL
1 cup
diced fresh tomatoes
250 mL
1/4 cup
dry white wine
60 mL
2 bags
(4 lb/2 kg) fresh mussels
0
1/8 tsp
each salt and pepper
0.5 mL
3 tbsp
pesto
45 mL
1/2
lemon, juiced
0
1 loaf
ciabatta bread, sliced
235 g
¼ of the recipe
calories
350
fat
12 g
saturated fat
2 g
carbs
34 g
protein
26 g
cholestrol
50 mg
fibre
2 g
sodium
710 mg

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened, 1 min. Stir in tomatoes, wine, sorted mussels, salt and pepper. Cover and cook until mussels open, approx. 7 min.

  2. Divide mussels among 4 bowls, discarding any unopened shells. Stir pesto and lemon juice into reserved broth, ladle over mussels and serve with bread.

Tip

They may look fancy, but pulling together a mussels main is fast, easy and inexpensive.