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Print Recipe
Mussels with Pesto Sauce, Toast Cheese and Ham Recipe
Mussels have long been a favorite treat in my family. All the products in this recipe are basic in Italian cuisine, I just changed the presentation of this great recipe.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Unfreeze the mussels and dry them.
    Unfreeze the mussels and dry them.
  2. Fold in a deep container, pour the soy sauce "Kikkoman", sprinkle a little olive oil, salt and pepper. Leave to marinate for 15 minutes.
    Fold in a deep container, pour the soy sauce "Kikkoman", sprinkle a little olive oil, salt and pepper. Leave to marinate for 15 minutes.
  3. To prepare pesto: immerse in a blender, a bunch of parsley, bunch of Basil, roasted any nuts (peanuts, hazelnuts, almonds, pine, Brazil, etc.), 50g of Parmesan cheese (broken into pieces), garlic clove, salt, pepper CH. m., according to taste. Start to blend everything into a paste, adding a little olive oil. The mass we need this time is thick, so it may be that 150 ml of oil will be a lot. Stop the blender, taste it, add some lemon juice or white balsamic.
    To prepare pesto: immerse in a blender, a bunch of parsley, bunch of Basil, roasted any nuts (peanuts, hazelnuts, almonds, pine, Brazil, etc.), 50g of Parmesan cheese (broken into pieces), garlic clove, salt, pepper CH. m., according to taste.
Start to blend everything into a paste, adding a little olive oil. The mass we need this time is thick, so it may be that 150 ml of oil will be a lot.
Stop the blender, taste it, add some 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 with olive oil well. Mussels slightly dry, quickly fry them until Golden on both sides, the main thing-that they do not let the juice, otherwise they will become rubber and tiny.
    Heat a frying pan with olive oil well.
Mussels slightly dry, quickly fry them until Golden on both sides, the main thing-that they do not let the juice, otherwise they will become rubber and tiny.
  6. Cool the mussels and stuff with pesto sauce.
    Cool the mussels and stuff with pesto sauce.
  7. Wrap in a slice of toast cheese.
    Wrap in a slice of toast cheese.
  8. Wrap in a piece of Parma ham. Bake in the oven for 5 minutes, just to melt the cheese. Have a tasty holiday!
    Wrap in a piece of Parma ham. Bake in the oven for 5 minutes, just to melt the cheese.
Have a tasty holiday!

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