The Recipes

Mussels and Shrimp with Pesto

I made this pesto at the beginning of the basil season, but you can easily make this year round with other herbs.  If the herbs are particularly fresh or in season, make extra and freeze it an ice cube tray.  Once the cubes are frozen, toss them in a plastic storage bag and you have pesto for months.

Mussels with Pesto


- 1/2 lb. mussels, scrubbed and cleaned (discard any that are cracked or don't stay shut when you squeeze them together)
- 2-3 large, head-on shrimp
- 1/4 sweet onion, diced
- handful of parsley
- handful of basil
- 2 garlic cloves, roughly chopped
- 2 T. walnuts
- splash of white wine
- 1 c. of vegetable, chicken or seafood stock
- olive oil
- salt
- crusty bread for dipping

Combine the parsley, basil, walnuts and garlic in a food processor.  Slowly stream in olive oil to achieve a paste.  Season with salt.

In a large pot, heat 1 T. of olive oil.  Add the onion and let it soften for 5-6 minutes.  Add in the wine and let it cook down for 2-3 minutes.  Add in the pesto and stir to combine.  Add the stock and let it simmer until heated through and about to bubble.  Add in the mussels and shrimp and cover the pot.  Let them cook just until they open - five minutes at the most.

Pour the mussels into a bowl and serve with the crusty bread.