Pesto Clams and Mussels
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
“We add Tulkoff’s Pesto Genovese to our clam and mussel dish. The convenience of a refrigerated pesto means that our cooks don’t have to spend time chopping or preparing these two key ingredients. No muss, no fuss!” – Sharon Prudhomme
1 cup Water
1 dozen Little neck clams
1 dozen Mussels
2 Tbsp Butter or margarine
2 Tbsp Tulkoff Pesto Genovese
1 Tbsp Fire roasted bell pepper, chopped
1-2 Sprigs of parsley
1 slice Bread of choice, toasted and cut diagonally into 4 triangles with crust removed
In pot, add 1 cup of water, bringing to boil. Add shellfish, cover and steam for 3-5 minutes, or until all are open. Remove from heat and pull meat from shells, setting aside. Discard shells.
In sauté pan, add butter and Pesto Genovese. Simmer on low to fully incorporate ingredients, adding clams and mussels. Stir and continue to keep on low for several minutes.
Arrange toast points onto plate, separating and allowing spaces between. Spoon shellfish over and around toasted bread. Garnish with a sprig of parsley and chopped fire roasted bell peppers.