Pesto Mussels with Spaghetti
Mini Sweet Peppers & Green Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
1050 /serving
It’s easy to come out of your shell when you’re set up for success. And our pre-cooked mussels from the seafood experts of Prince Edward Island could not make it any easier—all they need is to be heated through! Toss them with spaghs in a saucepan with sweet mini peppers, basil pesto and a dash of vinegar to tang things up. On the side, there’s a salad of baby greens dressed in a pesto vinaigrette.
We will send you:
- 454g Pre-cooked PEI mussels
- 200g Mini sweet peppers
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Basil pesto
- 15ml Apple cider vinegar
- 225g Spaghetti
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mussels, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
11 g
Sodium
1430 mg
Total Carb
111 g
Sugars
7 g
Protein
72 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Using a strainer, rinse the mussels (discard any broken or unopened mussels). Thinly slice the sweet peppers into rounds, discarding the stems and seeds.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and return to the pot. Toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sweet peppers, spices and S&P. Sauté, 1 to 2 min., until tender. Add ⅔ of the pesto and ⅔ of the vinegar; stir well.
Combine the pasta
To the pan of sauce, add the mussels, pasta, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened and the mussels are heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a medium bowl, combine the remaining pesto and vinegar, and 1 tbsp olive oil (double for 4 portions). Add the baby greens and S&P; toss well. Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
