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Crostini with mussels and rucola pesto
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Ingredients
Directions
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Clean the mussels. Boil them in the wine with the celery leaves and pepper for about 6 minutes or until they are open. Remove them from the shells.
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Puree the arugula with garlic and pine nuts for the rucola pesto. Pour the olive oil in a stream and mix in the Parmesan cheese.
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Brush the baguette with olive oil and grill it under an oven grill or in a hot grill pan.
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Divide the rucola pesto over it and place the mussels with the tomato strips on them.
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Nutrition
200Calories
Sodium0% DV0g
Fat15% DV10g
Protein14% DV7g
Carbs6% DV17g
Fiber0% DV0g
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