Pine nuts, harvested by hand from pine trees around the
world, play an indelible role in the history of cuisines of
China, Italy, Spain, North Africa,Mexico and the American
Southwest.They are delicious ground raw in pesto sauce,
toasted as a garnish in salads or baked in cookies and
casseroles. Store pine nuts in the refrigerator for up to a
month and in the freezer for up to a year.
Mussels with Kirkland Signature
Pine Nuts and Pesto
Costco’s Seafood Roadshows, on the first and
third Friday and Saturday of each month,
present the six best-selling seafood items in the
world. Top-quality regional mussels are offered
debearded and ready for cooking.
1poundmussels( 15-20), 1/2cupKirklandSignature
1 cup pesto
1. Steam mussels over simmering water for
2 minutes, or until the shells open. Discard
any that do not open. Cool.
2. Break off half the shell and discard.
3. Scoop out the mussel with a spoon and
break the membrane attaching the mussel.
Return mussel to the shell. Arrange shells
on a baking sheet.
4. Warm pesto in the microwave for 1 minute
on high. Place a dollop of pesto on each mussel.
Sprinkle pine nuts on top. Broil for 2 minutes, or
until nuts are lightly browned. Makes 2 servings.
Tip: Debearding, or removing the beard from,
mussels is easy with a pair of needle-nose pliers.