Mussels with pesto broth & lemony oven fries
When’s the last time you had mussels for dinner? They are inexpensive and so easy to cook! We simmered them in white wine and stirred in pesto at the end.
Calorie controlled cooking spray
½ zest(s) of 1
Mussels weighed with Shells
Dry white wine
Reduced Fat Green Pesto
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking tray with baking paper.
- Cut the potatoes into 1.5cm thick slices, then cut the slices into 1.5cm thick sticks. Spread the fries onto the prepared baking pan in a single layer. Mist with cooking spray and season with salt & pepper, bake for 25 minutes, toss and bake for a further 5 minutes. Remove from the oven and sprinkle with the lemon zest.
- Meanwhile, in a large pot, add the mussels, wine and 60mls of water, bring to a boil, stirring occasionally. Reduce the heat and simmer, covered for 4-5 minutes, until the mussels open. Discard any mussels that do not open.
- Divide the mussels into 2 bowls, stir the pesto into the liquid in the pot then spoon over the mussels. Serve with the fries.