Crostini with mussels and rucola pesto

Name: crostini with mussels and rucola pesto
Total time: 25 min
Yield: 0
Ingredients: 1 kilogram mussel; 150 milliliters White wine; 1 bunch celeriac; 1 baguette; 2 tablespoon olive oil; 6 dried tomato on oil; 75 gram arugula for the pesto; 1 clove garlic for the pesto; 1 tablespoon pine nuts for the pesto; 75 milliliters olive oil for the pesto; 3 tablespoon Parmesan cheese for the pesto

Ingredients

1 kilogram mussel
150 milliliters White wine
1 bunch celeriac
1 baguette
2 tablespoon olive oil
6 dried tomato on oil

75 gram arugula for the pesto
1 clove garlic for the pesto
1 tablespoon pine nuts for the pesto
75 milliliters olive oil for the pesto
3 tablespoon Parmesan cheese for the pesto

Directions

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.
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.
Brush the baguette with olive oil and grill it under an oven grill or in a hot grill pan.
Divide the rucola pesto over it and place the mussels with the tomato strips on them.