Mussels In Heirloom Tomato Broth Recipe
Fresh Pesto On House made Bread
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Ingredients
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Mussels
Pesto
Bread
Method
Mussels
- 1
- 2
Add Tomatoes and Broth
Stir in the chopped heirloom tomatoes and vegetable broth. Bring to a simmer and cook for about 10 minutes.
- 3
Cook Mussels
Add the white wine and mussels to the pot, cover, and cook for about 5-7 minutes until the mussels open. Discard any unopened mussels. Season with salt, black pepper, and chopped basil before serving.
Pesto
- 4
Make the Pesto
In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped.
- 5
Add Oil and Season
While the processor is running, slowly add the olive oil until smooth. Stir in lemon juice and season with salt to taste.
Bread
- 6
Prepare the Dough
In a large bowl, dissolve honey in warm water and sprinkle yeast over the top. Let it sit for about 5 minutes until frothy. Stir in flour, olive oil, and salt until a dough forms.
- 7
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- 8
Bake the Bread
Preheat the oven to 375°F (190°C). Shape the dough into a loaf and place it in a greased bread pan. Bake for 30-35 minutes until golden brown.
