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Linguine with Pesto and Mussels


I made this from Chezus' French Moules recipe:

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  • For Pesto:
  • 1 big bunch basil
  • 2 large handfuls pine nuts or almonds
  • garlic
  • olive oil
  • salt and pepper to taste
  • 1 lb. mussels, washed
  • 1-2 garden tomatoes
  • 1 ball mozzarella
  • Linguine or favorite pasta


Adapted from


Step 1

For Pesto:
Combine basil, nuts, and garlic in food processor. Blend. Add in olive oil until creamy. Add salt and pepper to taste.

Cook mussels according to Chezus' instructions. Cook pasta to al dente. Strain pasta and combine with pesto, tomatoes, and mozzarella. Spoon mussels on top and serve with crusty bread.

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