Filter
Reset
Sort ByRelevance
Blueplate
Crostini with mussels and rucola pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minSmall dishcherry / Christmas, White wine vinegar, olive oil, sugar, ciabatta Bread, garlic, buffalo mozzarella, Mozzarella,bruschetta with candied tomatoes and mozzarella
-
15 minSnackegg cake, chocolate paste, decoration sweet, bacon, candy lace, chocolate icing pen, ready-to-use glaze,egg-cake chocolate tubes
-
15 minSmall dishricotta, Orange Marmelade, apricot jam, hamham, toast, baguette, dried tomato on oil, chives,ham with orange ricotta filling
-
30 minSmall dishpeanut oil, olive oil, Red onion, Brown sugar, Red wine, Red wine vinegar, honey, coarse pate, breading bread, orange, cane sugar, White wine vinegar, cider vinegar, Red pepper, saffron,pate with onion marmalade
Nutrition
200Calories
Sodium0% DV0g
Fat15% DV10g
Protein14% DV7g
Carbs6% DV17g
Fiber0% DV0g
Loved it