Recipe: Yummy Pesto haddock and mussels

Pesto haddock and mussels. Marc Murphy ate garlicky, pesto-smothered mussels during the summers he spent as a kid at his grandmother's home outside Nice. Add the white wine and a generous pinch each of salt and pepper and bring to a boil. Cover and cook, stirring occasionally, until.

Pull the mussel shells in half, discarding the halves without the mussel meat, and keep to one side. Place the pan with the stock back on the heat and reduce the temperature to a simmer. Add the saffron, curry powder and cream, then bring it back to a simmer. You can cook Pesto haddock and mussels using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pesto haddock and mussels

1. Prepare 1 of romaine lettuce.
2. Prepare 2 of fillet of haddock.
3. It's 1 tsp of mixed herb.
4. Prepare 1 tbsp of curry powder.
5. You need 250 grams of frozen mussels.
6. Prepare 1/2 cup of rice wine.
7. It's 1/2 cup of milk.
8. Prepare 1 cup of bread crumbs.
9. Prepare 2 tbsp of basil pesto.

Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Traditional Spaghetti Mussels Meat Pesto. Tuhansia uusia ja laadukkaita kuvia joka päivä. Drain, remove mussels from the shells, reserving eight in their shells for the garnish. Add the fish and mussels to the chowder with the parsley, reserving a few sprigs, and the single cream.

Pesto haddock and mussels instructions

1. Clean lettuce and lace 2 bowls with them.
2. Mix together curry powder, herb and bread crumbs.
3. Coat haddock in bread crumb mixture.
4. Pan fry haddock with olive oil, around 2 minutes on each side.
5. Place the haddock at the middle of each lettuce laced bowls.
6. In a pan, cook mussels in rice wine and milk for around 5 minutes.
7. Place mussels around and on top of haddock.
8. Add pesto into broth and cook for another 2 minutes.
9. Pour pesto broth over haddock and mussels, and serve.

Photo "Haddock and mussel stew" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Strain liquid into a large Add the mussels and parsley and heat through. Top with julienne of carrots, celery, and zucchini and garnish with mussel shells. This classic dish is made with smoked haddock and mussels, and served with buttered, warm brown soda bread. A medium-size bowl makes a meal.