This is a dish of fresh steamed mussels with savory seafood stock, a hint of crisp Pinot Grigio and herby gorgeous garlic pesto made of parsley, basil and garlic garlic garlic. It is served on a pillow of dark leafy power greens and a side of *dairy free* pesto garlic *gluten free* bread to dip and soak up all that incredibly seasoned broth.
Let’s be adventurous together! This was my first try at cooking mussels on my own. I was a little nervous, these little guys can be temperamental. You can lose them quickly so make sure to keep refrigerated until ready to clean. Welp, I’m here to tell you that is absolutely possible to cook a dish like this at home! I decided to add the pesto to it because of all of the herbs they complement a simple broth so well.
I love power greens with just about any dish!
Of course, you have to have a little something to dip in that gorgeous broth and I found these awesome gluten free baguette’s! I topped them off with a little bit more pesto and put them in the oven; got them nice and toasty and it could have not been more perfect.
My inspiration came from a recent trip to Ireland. I am lucky enough to have family that lives in a little tiny village outside Galway on the west coast. Just a typical little ol village with a castle, an abbey from a few hundred years ago and a stone barrier wall that dates back even further around the main centre. I know, right?! Just taking a simple stroll to the market I get giddy. Running my fingers along stone walls from ages ago with moss and gorgeous little ferns popping out, feeling the crisp Irish mist on my face and tops of my ears, watching my niece frolic and stomp on puddles with her hot pink wellies….these are some of the many things that I adore. I could go on and on about how amazing this country is for days. I will give snippets of my travels, friends and family as we go along so you are bound to hear more!
My sister just had baby number two this year in February and I went back to enjoy those first weeks with a newborn. I tried to help as much as I could to keep her sanity and keep her other one occupied while hubby was at work. I cooked, cleaned and lent a hand when I could. Mostly we caught up and just hung around like sisters do and I just sat and observed in wonder how much care, patience and love is in their home raising two lovely and adorable little girls. My sister is one of my ‘S’heroes! I just love her and what an amazing woman she is.
One day while all the stars were aligned, everybody was cooperating and happy in between naps and feedings we were able to get lunch at this lovely little restaurant called Moran’s Oyster Cottage. Right on the Kilcolgan River just south of Galway. The muscles are harvested literally right outside of the front door on the bay; talk about fresh! As we drove up there was an old thatched roof and a bright red door to greet us. As we walked in it was incredibly inviting just like we were dining in a home kitchen. We sat in a little nook that looked like a converted bedroom or a dry storage perhaps back in the old days. I could have had the oysters but for some reason the mussels were calling my name. A very bountiful dish with just a couple simple ingredients of broth, lemon and wine. They were soft and tender with a beautiful delicate taste of the sea. I polished off the entire bowl myself! There was a small side of Irish brown bread and kerrygold butter served with it, I went for it. There are just moments like that I see a bread I know is made from nothing but the freshest grains and wholesome ingredients. I dabbled, so be it.
Use certified sustainable seafood stock & mussels, grass fed butter and organic wine, veggies and seasonings for optimal nutrition.
Mussels
2 lbs black mussels
2 c seafood stock
1 c water
1 c Pinot Grigio
2 T garlic walnut pesto
1 b Earthbound Farms power greens
2T Kerrygold grass fed unsalted butter
1 t salt
1 lemon
parsley garnish
Serve with- Pesto Garlic Bread
Prepare
- If you don’t have it ready- make the pesto first
- In a large soup pot pour seafood stock and water together with stove on Med high
- Keep muscles in fridge until ready to clean. Once the pot is on with the liquids get them out and grab a strainer too. Rinse off outer shell until clean (you can feel a little thin film on the outside; wash that off) and any kelp or hairs that may still be on shells. If any are beyond even a dime thin sliver open, discard. Out of this batch of mussels I threw out about 10 to give you an example. When mussels are cleaned your water should be boiling or close to it.
Cook
- Start the greens in a separate wide fry pan with a lid. On medium heat melt 2 T butter and drop the whole bag of greens in, top with a touch of salt and cover. Turn to medium low and cook 10 minutes until soft and reduced.
- For the mussels; the liquid should be boiling by now or close to it. Pour in the wine and the pesto sauce to the pot; stir it up. Get back to a boil.
- Add the mussels and cover the pot with a lid for at least 10 minutes, check shells they should be complete open and the flesh will be a light orange in color. If not cover for another 5 minutes.
Serve
- Use deep soup bowls and start layering with the spinach at the base, then the mussels and ladle a little juice and sprinkle parsley as a garnish with lemon slices on the side.
Time prep 10-20 minutes
Time to cook 15 minutes
Total time 25-35 minutes
Serves 2-3 as a meal
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