Elbows with mussels and pistachio crumble

  By Pamela Mangone  

September 29, 2015

0.0 0

Mouthwatering and a great recipe to impress your guests :-)

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins


300g of Leaves' elbows with sage

1 kg mussels

100g of pistachio kernels

2 garlic cloves

Olive oil


Basil leaves


Thinly chop the pistachio kernels. When you are finished, cook the mussels in 1/2 glass of boiling water until they open (2-3 mins).

Gently stir fry the garlic cloves in a pan with olive oil while the mussels are cooking.

When the garlic is of a golden colour and the mussels are ready, drain them and put them in the pan.

Bring the water to the boil in a large pot and add salt: now you can pour the elbows in and smell their aroma while their are boiling! Remember, they're ready in just 5 Minutes!

When ready, drain the elbows, stir fry them in the pan with the mussels and pistachio crumbles. Garnish with basil leaves.


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