Superfoods Month: Baked Mussels with Sicilian Nut Pesto

baked mussels with Sicilian nut pesto

Two of the superfoods featured in this recipe are almonds and olive oil.  Almonds are a good source of manganese, magnesium, and vitamin E.  They are good for cardiovascular health and can aid in controlling blood sugars in diabetics.  Surprisingly, almonds can help the obese shed pounds more easily when combined with a low calorie diet.  Olive oil is rich in vitamin E and K and has a good proportion of monounsaturated fats.  Studies investigating human lifespan have suggested that diets rich in olive oil may help you to live longer.  While mussels are not necessarily a superfood, they are low in calories and are excellent sources of iron, selenium, and vitamin B12.  This dish was made by the lovely ladyfriend.

Prep Time: 20 min
Cook Time: 20 min

Ingredients:
1/2 cup unsalted pistachios
1/2 cup whole blanched almonds
1/4 cup pine nuts
3 cloves garlic
1 tomato, peeled and diced
1/2 red chili pepper, coarsely chopped
2 Tbsp fresh mint
1/4 fresh basil
1/2 cup olive oil
salt to taste

2lbs black oysters
1 cup dry white wine
1/4 cup pecorino or parmesan cheese, grated

Directions:

• coarsely grind nuts, garlic and chili pepper in a food processor
• add in mint, basil, olive oil and salt, blend until finer but rough textured
• mix in tomatoes
• place mussels in large pot and add wine
• cook at medium heat for 3-4 minutes or until oysters have opened
• cool mussels until you can pick them up
• remove half of shell and remove mussel attachment, replacing on half shell
• strain mussel liquid and add 1 Tbsp to pesto
• spoon about 1/2-1 tsp of pesto on top of each mussel
• top with some grated pecorino
• place mussels onto a baking sheet and broil for 2-3 minutes

Possible Alterations:

• use a basil or parsley dominant pesto (traditional)
• thin out pesto and combine mussels with pasta
• try it with clams or scallops