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
-
25 minLunchlemon, carrots, olive oil, honey, sugar, basil, hamham, green pesto, Focaccia,braised carrots with coburg and focaccia -
15 minSmall dishgreen apple, lemon, olive oil, fresh coriander, spring / forest onion,green apple salsa -
20 minSmall dishavocado, olive oil, lime juice, Red pepper, iceberg lettuce, sunflower oil, tortilla wrap, poppy seed, coriander,tartine with avocado and poppy seeds -
20 minLunchbread, Barbecue sauce, arugula, mixed leaf lettuce, smoked chicken fillet (meat products), avocado, lemon juice, mature cheese, dried tomato on oil,club sandwich with smoked chicken and avocado
Nutrition
200Calories
Sodium0% DV0g
Fat15% DV10g
Protein14% DV7g
Carbs6% DV17g
Fiber0% DV0g
Loved it