Mussels in Cilantro Pesto Broth with Fry Bread
Mussels in Cilantro Pesto Broth with Fry Bread
Directions
- Pre-heat fryolator to 350-degrees.
- Heat sauté pan over medium high heat. Add olive oil to pan, add mussels with all juices, add cilantro pesto, toss to combine. Cover and allow to cook for 3-4 minutes.
- Meanwhile, cut panini bread into large wedges, place in deep fryer and cook for 1-2 minutes or until they start to crisp and brown lightly. Remove immediately and season with salt and pepper. Set aside.
- Remove cover from mussel pan and add cold butter, tossing over low heat until butter is incorporated.
- Pour into serving bowl with sauce, arrange fry bread around edges.
Ingredients
- 1 pk Empire’s Treasure® Mussels, Black
- 1 tsp Piancone® Oil, Olive, Extra Virgin
- 1 tbsp Roma cilantro pesto
- 1 tsp Nature's Best Dairy® Butter
- 1/2 pc Piancone® Panini bread, 8 in, plain, pre-grill
- to taste salt and pepper
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
