5.2.12 Mussels with pesto bread

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Oak Leaf Pinot Grigio

homemade, homegrown pesto for the sauce

2 TBS garlic, 1 cup shallots, 1/2 can tomatoes all sauteed in olive oil.  Pesto and wine(about a cup) added and finished with fresh basil after mussels opened (about 5 min with lid on)

mussels "spitted" with handful of flour for 30 min then rinsed

about 1.5 lbs of mussels...plenty
served with pesto bread...baguette from M.Street (yum), spread with butter & pesto and baked

Berry lime margaritas were flowing before this...so it was REALLY good :)

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