Filter
Reset
Sort ByRelevance
Malexander36
Mussels with broad bean pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the broad beans shortly and let cool.
-
Grind them with the garlic and basil. Pour in the olive oil until a smooth pesto is formed.
-
Season to taste with salt, pepper and lemon juice.
-
Remove the empty shell from the cooked mussels and place the stuffed shells on a dish. Put a small spoonful of pesto on each mussel.
Blogs that might be interesting
-
30 minSmall dishChestnut mushroom, olive oil, garlic, fresh ginger, spring / forest onion, coriander, cream cheese, flour, beer, ketjapmarinademanis, egg, sunflower oil,beignet of stuffed mushrooms -
60 minSmall dishfilo pastry, spring roll, sunflower oil, leeks, Dutch shrimp, lime, garlic, mayonnaise, sour cream,egg rolls with shrimps and lime -
10 minSmall dishBiscuit, colored glaze, sixlets shimmer silver, decoration confectionery, butter cream,decorated cookies -
10 minSmall dishcranberry compote, Apple juice, carbonated spring water, prosecco, cinnamon stick,cranberry-apple-cane drink
Nutrition
15Calories
Sodium0% DV0g
Fat2% DV1g
Protein2% DV1g
Carbs0% DV0g
Fiber0% DV0g
Loved it