Pistou is traditionally made by using a mortar and pestle to "pound" ingredients together. This recipe makes use of a blender to combine basil, garlic, parsley and lemon juice. The combination of mussels and tomatoes with the pistou makes a lovely light dinner.
Directions
To make the pistou:
– Combine the garlic, basil, parsley, olive oil and canola oil and place in a blender.
– Puree and add the lemon juice and sea salt to taste. Set aside.
To cook the Greenshell™ Mussels:
– Place a large saucepan over high heat and add the butter and shallots.
– Sauté very briefly and add the greenshell mussels and shake the pan.
– Add the Kim Crawford Sauvignon Blanc and 1/4 c of the pistou.
– Cover the saucepan and cook about 4 minutes or until the mussels have opened.
– Discard any unopened mussels.
To serve, divide the Greenshell™ Mussels into four bowls and add the broth. Drizzle with a little of the remaining pistou and garnish with the chopped tomatoes.
Serves 4
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