Basil Pesto and Sweet Pepper Mussel Rolls

Recipe by Sara Tane

Serves 4 rolls

A Fishwife twist on a New England classic. These tinned mussel rolls are packed with bright, briny flavor, creamy lemony goodness, and a buttery toasted brioche bun brushed with the mussels’ own sauce. The best part? All the lobster roll vibes, no cracking shells required.

This Recipe Features:

Mussels with Basil Pesto (3-Pack)

$32.00

A Fishwife twist on a New England classic. These tinned mussel rolls are packed with bright, briny flavor, creamy lemony goodness, and a buttery toasted brioche bun brushed with the mussels’ own sauce. The best part? All the lobster roll vibes, no cracking shells required.

This Recipe Features:

Mussels with Basil Pesto (3-Pack)

$32.00

Ingredients

• 2 tins Fishwife Basil Pesto or Sweet Pepper Tinned Mussels
• 4 brioche, top-split hot dog buns
• 1/2 cup mayonnaise
• 1 lemon, zested and juiced
• 1/3 cup finely chopped celery
• ¼ tablespoons finely chopped red onion
• 4 large butter lettuce leaves
• Thinly sliced fresh chives, for garnish
• Kosher salt and black pepper, to taste

Directions

Preheat a greased cast iron skillet over medium low heat. Slice off the long ends of the hot dog buns with a serrated knife and brush each cut side with the tinned mussel sauce. Toast on both sides until golden brown, about 2 minutes per side.
In a medium bowl, mix mussels (reserved the remaining sauce), mayonnaise, lemon zest, lemon juice, celery, and red onion. Season to taste with salt and pepper.
Nestle a butter lettuce leaf into each hot dog bun and spoon the mussel mixture into each bun. Top with chives and drizzle with remaining mussel sauce. Enjoy immediately.