Recipe Challenge – Mussels w/ Chipotle Pesto

This is a favorite week night meal that can be served as a first course or as a meal when paired with crusty bread and a salad. It’s my own variation/combination of several different recipes.

3-4 chipolte peppers in Adobo sauce
1/4 cup chopped cilantro (reserve 2 TB)
3 cloves of garlic, chopped
2 TB pine nuts
1/2 cup extra virgin olive oil
salt and fresh ground pepper to taste
2 cups dry white wine
2 pounds mussels, scrubbed
2 teaspoons honey

1. Coarsely chop chipolte peppers and put them in a food processor or blender with cilantro, garlic and pine nuts. Process until smooth, then slowly add olive oil with the motor running. When emulsified, season with salt and pepper. The pesto can be made up to a day in advance.
2. Bring the wine to a boil in a large pot. Add the mussels and steam until opened, about 3-5 minutes.Use a slotted spoon to move the mussels to a serving bowl, discarding any unopened mussels.
3. Return wine and cooking liquid to a boil and reduce by half (about 10 minutes). Whisk in pesto and honey. Season with salt and pepper, and stir in the left over cilantro.
4. Pour the mixture over the mussels and serve immediately.

– Dave Copeland



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3 Responses to “Recipe Challenge – Mussels w/ Chipotle Pesto”

  1. […] cook-off event: New England Seafood Salad – Fiona Coxe Cod w/ Onion Lemon Sauce – Israa Muezzin Mussels w/ Chipotle Pesto – Dave […]

  2. […] Mussels w/ Chipotle Pesto – Dave Copeland (shown preparing his dish) […]

  3. Decent pointers, it really made me think. Thanks!

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