Cooking with Aubrey

Mussels in Pesto

During a conversation last week, I was reminded that not everyone is interested in making a large batch of dinner to feed multiple people and have leftovers to spare. For those living alone, the giant pot of leftover corned beef soup with sauerkraut and tomatoes that I just made, would likely be a week’s worth of food.

So here’s a meal that feels a little fancy, but very easy to prepare. In less than 15 minutes you’ll have dinner on the table. I’m pretty sure this will be a welcome change from your normal repertoire. Mussels are full of omega-3, iron and protein, a powerhouse food. If you made the Mushroom Pesto Soup recipe I recently shared, you may have leftover pesto you can use in this here.

Mussels in Pesto


  • Olive oil
  • 1 shallot, finely chopped
  • 1 small glass of white wine (or ¾ cup chicken broth)
  • Pinch red pepper flakes
  • 1 lb mussels
  • 2 Tbsp pesto (red or green)
  • Crusty bread, to serve


  1. Heat oil in a large pan and cook the shallot for 4-5 minutes until softened.
  2. Pour in the wine, add red pepper flakes and let it bubble for 2 minutes
  3. Add the mussels and cover and cook for 5 minutes until all the shells have opened. Discard any that remain closed. Stir in the pesto and toss well.
  4. Add to a bowl and serve alongside bread.


Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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