Mussels and squid in fresh-basil pesto with burst vine tomatoes
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- Abigail Donnelly
- 6
- Easy
- Health conscious Pescatarian
- 15 minutes
- 30 minutes
- Woolworths Frascati 2007
Ingredients
- 3 T olive oil
- 500 g ripe Mediterranean vine cherry tomatoes
- 1 kg fresh mussels, cleaned
- 800 g baby-squid tentacles, rinsed
- 2 x 125 g tubs fresh-basil pesto
- ½ cup cream
- 1 loaf ciabatta, torn into chunks and pan-fried, for serving
- 30 g basil leaves, refreshed
- Sea salt and freshly ground black pepper, to taste
Cooking Instructions
Place 30ml (2T) olive oil and the vine tomatoes in a saucepan over a medium heat then cook the tomatoes on all sides, until the skins burst and the pulp softens.
Place a large saucepan of water over a high heat then bring to a boil.
Add the mussels, cook until the shells open, then drain, discarding those mussels whose shells remain closed.
To a pan over a medium-to-high heat, add the remaining olive oil and the squid tentacles.
Evenly cook for a few minutes, until the tentacles curl and the flesh becomes firm.
Transfer the warm seafood to a mixing bowl then toss with the basil pesto and cream.
Serve on a large platter with the burst vine tomatoes and chunks of pan-fried ciabatta. Scatter over fresh basil leaves then season to taste.
Cook’s tip: If time allows, try roasting the tomatoes in a preheated oven instead of frying them. Place the tomatoes on a baking tray, drizzle with extra-virgin olive oil and balsamic vinegar, and season with salt before roasting until soft.
Per serving: 3015.3kJ, 38.4g protein, 46.3g fat, 36.9g carbs
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