Bertolli

Charleston Seafood Recipe List

39 Rue de Jean

39 John Street, Charleston, SC 29403
843-722-8881

Pistou Mussels

2 Servings

Ingredients for Pistou

1 lb Basil
½ cup Garlic
3 cup Oil

Ingredients for Garlic Butter


1 lb Unsalted Butter
1 tbsp Lemon Juice
1 tbsp White Wine
½ bunch Parsley, chopped
½ cup Garlic, chopped

Method for Pistou

• Purée in a food processor until all ingredients are well combined.

Method for Garlic Butter

• Blend all ingredients in a mixer until smooth.

Method for Pistou Mussels

• Heat a pan and add 1 tablespoon of blended vegetable oil until smoking.
• Add 1 pound of Prince Edward Island mussels.
• Season with kosher salt to taste.
• De-glaze pan with ½ cup white wine.
• Bring to a boil.
• Add ½ of the garlic butter, mixing the mussels until butter is fully melted.
• After the butter is melted and all mussels are open, add ½ cup of the pistou mixture.
• Mix until the pistou mixture is completely incorporated.
• Adjust seasoning if necessary.
• Serve immediately.
• Pair with a toasty baguette and enjoy!

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