Pesto Mussels & Toast

Mussels are a super-nutritious member of the shellfish family, packed with micronutrients including iodine and selenium, two important minerals for healthy metabolic function.

SERVES : 2
COOKS IN : 14 MINUTES
DIFFICULTY : NOT TOO TRICKY

NUTRITION PER SERVING

Calories : 471
Fat : 22.1g
Saturates : 4.6g
Protein : 30.8g
Carbs : 36.5g
Sugars : 11.7g
Salt : 1.3g
Fibre : 8.7g

OF AN ADULT’S REFERENCE INTAKE

INGREDIENTS

2½ oz pesto
2 thick slices of whole-grain bread (1¾ oz each)
7 oz baby zucchini
7 oz ripe mixed-color cherry tomatoes, on the vine
1 lb mussels, scrubbed, debearded, from sustainable sources
1¼ cups fresh or frozen peas
optional: ¼ cup white wine
2 sprigs of fresh basil

METHOD
Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden. Trim and finely slice the zucchini, and halve the cherry tomatoes. Check the mussels—if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away. Remove the toast and spread half of the pesto on each slice.

Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining portion of pesto, the zucchini, tomatoes, and peas. Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for 3 to 4 minutes, shaking the pan occasionally. When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, simply throw those away. Divide the mussels, veg, and all those gorgeous juices between two large bowls, pick over the basil leaves, and serve with the pesto toasts on the side for some epic dunking.