1. Rinse mussels under cold water and remove any beards; set aside.
2. Lightly toast California walnuts in oil.
3. Add coconut milk, tomatoes, garlic, thyme, and salt.
4. Cook, uncovered, until broth thickens, 3 to 4 minutes.
5. Toss in mussels, cover and cook until all have opened, 2 to 3 minutes.
6. Stir in arugula and remove from heat. Discard any mussels that have not opened.
7. Divide mussels and broth among service bowls. Sprinkle with feta cheese and serve with toasted or grilled bread.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Wet Walnuts are flavorful gems that are not just a snacking delight – they’re a versatile ingredient that can elevate your culinary game.
