Mussels in Cilantro Pesto Broth with Fry Bread


  1.  Pre-heat fryolator to 350-degrees.
  2. Heat sauté pan over medium high heat. Add olive oil to pan, add mussels with all juices, add cilantro pesto, toss to combine. Cover and allow to cook for 3-4 minutes.
  3. Meanwhile, cut panini bread into large wedges, place in deep fryer and cook for 1-2 minutes or until they start to crisp and brown lightly. Remove immediately and season with salt and pepper. Set aside.
  4. Remove cover from mussel pan and add cold butter, tossing over low heat until butter is incorporated.
  5. Pour into serving bowl with sauce, arrange fry bread around edges.


  • 1 pk Empire’s Treasure® Mussels, Black
  • 1 tsp Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Roma cilantro pesto
  • 1 tsp Nature's Best Dairy® Butter
  • 1/2 pc Piancone® Panini bread, 8 in, plain, pre-grill
  • to taste salt and pepper