Spaghetti with Pesto and Mussels


Spaghetti with Pesto and Mussels

Lemon and pesto pair perfectly with mussels

Makes 4 servings




1 Lb. cooked Seatech mussel meat

2 cups fresh basil leaves

1/3 cup pine nuts or walnuts, chopped

2 cloves garlic, minced

½ cup olive oil

½ cup Romano cheese

½ tsp lemon juice

¼ tsp lemon zest

salt to taste

red pepper flakes to taste

12 ounces spaghetti

Crusty bread




In a food processor or blender, pulse together the basil, walnuts and garlic 5 to 7 times. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the machine and add the lemon juice, lemon zest and cheese. Pulse a few more times to blend.


Place mussels in a bowl and add just enough pesto sauce to coat them. Reserve the rest of the pesto sauce to blend with the spaghetti.


Add the pasta to boiling water and cook as directed. While the pasta is cooking place the mussel meat in a sauté pan on medium heat to warm the mussels.


Drain the pasta and stir it into the pesto sauce in a large bowl. Divide pasta among four plates topping with the mussel meat and server with a nice crusty bread.


Serving Suggestions:


Serve with a nice mixed green salad.

A photograph of Seatech's Cooked Chilean Mussel Meat



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