![New Zealand Greenshell™ Mussels with Basil Pistou](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![New Zealand Greenshell™ Mussels with Basil Pistou](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![New Zealand Greenshell™ Mussels with Basil Pistou](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2FNew-Zealand-Greenshell-Mussels.jpg)
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To make the pistou:
– Combine the garlic, basil, parsley, olive oil and canola oil and place in a blender.
– Puree and add the lemon juice and sea salt to taste. Set aside.
To cook the Greenshell™ Mussels:
– Place a large saucepan over high heat and add the butter and shallots.
– Sauté very briefly and add the greenshell mussels and shake the pan.
– Add the Kim Crawford Sauvignon Blanc and 1/4 c of the pistou.
– Cover the saucepan and cook about 4 minutes or until the mussels have opened.
– Discard any unopened mussels.
To serve, divide the Greenshell™ Mussels into four bowls and add the broth. Drizzle with a little of the remaining pistou and garnish with the chopped tomatoes.
Serves 4
Shop Ingredients
![Fraser Valley - Creamery Salted Butter](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00068700571008.jpg)
![Organic - Italian Parsley Bunched](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94901.jpg)
![Earth's Choice - Organic Lemon Juice](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00677403507001.jpg)
![Maison Orphee - Canola Oil Unrefined](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00069593120144.jpg)
Directions
To make the pistou:
– Combine the garlic, basil, parsley, olive oil and canola oil and place in a blender.
– Puree and add the lemon juice and sea salt to taste. Set aside.
To cook the Greenshell™ Mussels:
– Place a large saucepan over high heat and add the butter and shallots.
– Sauté very briefly and add the greenshell mussels and shake the pan.
– Add the Kim Crawford Sauvignon Blanc and 1/4 c of the pistou.
– Cover the saucepan and cook about 4 minutes or until the mussels have opened.
– Discard any unopened mussels.
To serve, divide the Greenshell™ Mussels into four bowls and add the broth. Drizzle with a little of the remaining pistou and garnish with the chopped tomatoes.
Serves 4
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