Print Recipe
 Mussels with Pesto Sauce, Toast Cheese and Ham Recipe
Mussels have long been a favorite delicacy in my family. All the products in this recipe are basic in Italian cuisine, I just changed the presentation of this wonderful recipe.
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Defrost the mussels and dry them.
    Defrost the mussels and dry them.
  2. Put it in a deep container, pour the soy sauce "Kikkoman", sprinkle with a small amount of olive oil, salt and pepper. Leave to marinate for 15 minutes.
    Put it in a deep container, pour the soy sauce "Kikkoman", sprinkle with a small amount of olive oil, salt and pepper. Leave to marinate for 15 minutes.
  3. To make pesto: chop a bunch of parsley, a bunch of basil, fried any nuts (peanuts, hazelnuts, almonds, cedar, Brazilian, etc.), 50 g of parmesan cheese (broken into pieces), a clove of garlic, salt, pepper, ch. m. to taste. Start mixing everything into a paste by adding a little olive oil. We will need a thick mass this time, so perhaps 150 ml of oil will be a lot. Stop the blender, try it, add a little lemon juice or white balsamic.
    To make pesto: chop a bunch of parsley, a bunch of basil, fried any nuts (peanuts, hazelnuts, almonds, cedar, Brazilian, etc.), 50 g of parmesan cheese (broken into pieces), a clove of garlic, salt, pepper, ch. m. to taste. Start mixing everything into a paste by adding a little olive oil. We will need a thick mass this time, so perhaps 150 ml of oil will be a lot. Stop the blender, try it, add a little lemon juice or white balsamic.
  4. The remaining sauce is stored in the refrigerator for up to 14 days.
    The remaining sauce is stored in the refrigerator for up to 14 days.
  5. Heat a frying pan well with olive oil. Dry the mussels slightly, fry them quickly until golden on both sides, the main thing is that they do not let the juice out, otherwise they will become rubbery and tiny.
    Heat a frying pan well with olive oil. Dry the mussels slightly, fry them quickly until golden on both sides, the main thing is that they do not let the juice out, otherwise they will become rubbery and tiny.
  6. Cool the mussels and season with pesto sauce.
    Cool the mussels and season with pesto sauce.
  7. Wrap in a slice of toasted cheese.
    Wrap in a slice of toasted cheese.
  8. Wrap in a piece of Parma ham. Bake in the oven for 5 minutes, just in time for the cheese to melt. Enjoy your delicious holiday!
    Wrap in a piece of Parma ham. Bake in the oven for 5 minutes, just in time for the cheese to melt. Enjoy your delicious holiday!
0 0 votes
Article Rating
       

Related posts:

Mussels with Cheese and Garlic Sauce Recipe Salad with Pesto Sauce Recipe Cheese Terrine with Pesto Recipe Mussels Baked with Rice with Cheese and Cream Sauce Recipe Gnocchi with Tomato, Pesto and Cheese Sauce Recipe Salad with Pesto Sauce Recipe Mussels in Creamy Wine Sauce Recipe Turkey with Eggplant and Pesto Sauce Recipe Pasta with Mussels in Tomato Sauce Recipe Cheese Gratin with Mussels Recipe Chicken Roll with Bread Filling and Pesto Recipe Pasta with Pesto Sauce Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments