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
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
