Grilled Mediteranian Pitas with Baba Ghannouj
- 4 pitas
- 250 mL (1 cup) Fontaine Santé Baba Gannouj
- 80 mL (1/3 cup) olive oil
- 45 mL (3 tbsp) finely chopped dried tomatoes
- 30 mL (2 tbsp) finely chopped black olives
- 10 mL (2 tsp) dried oregano...
Provencal Mussels
Prepared with:
Preparation: 5 min.
Cooking: 10 min.
Portions: 1
Execution: Easy
Cooking: 10 min.
Portions: 1
Execution: Easy
- 1 kg (2.2 lb) mussels, washed
- 500 mL (2 cups) white wine
- 500 g Fontaine Santé Bruschetta
- 60 mL (1/4 cup) Fontaine Santé Basil Pesto
- Scrape and wash the mussels.
- Place the white wine and pesto in a large pot and bring to a boil.
- Add the mussels and bruschetta; cover.
- Cook over medium-low heat until the mussels open, about 15 minutes.
- Transfer the mussels to a bowl using a slotted spoon. Pour the sauce over the mussels and add a dash of lemon juice.
Tip: To test a mussel to see if it is alive, tap the shell. If the shell closes, the mussel can be eaten.
