Servings |
People
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Ingredients
- 12 Kono Mussels on the Half Shell thawed
- ½ c traditional pesto
- ½ c Tomatoes finely diced
- ½ c goat cheese shredded
- ½ c smoked almonds chopped
Ingredients
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Instructions
- Mix the pesto and tomatoes and fill the mussels.
- Cook over an open flame or in the oven until warmed through.
- Sprinkle the goat cheese and smoked almonds on top.
Recipe Notes
Use as a starter or as a meal with a salad.