Coconut & Fresh Coriander Pesto Mussels

Name: Coconut & Fresh Coriander Pesto Mussels
Prep time: THMS
Cook time: THMS
Ingredients: 30g butter; 2 shallots, finely chopped; ¼ jar Sacla’ Fresh Coriander & Chilli Pesto; 100ml white wine; 400g coconut milk; 2 tbsp. lime juice; 2kg fresh mussels, washed

Our Sacla' Coriander Pesto is so versatile it can span different cuisines effortlessly. Here, it boosts the zesty, herby fragrance of this Asian-inspired coconut mussels recipe, bridging the rich coconut and zingy lime perfectly.

Cook Time

20 mins

Serves

Ingredients

30g butter
2 shallots, finely chopped
¼ jar Sacla’ Fresh Coriander & Chilli Pesto
100ml white wine
400g coconut milk
2 tbsp. lime juice
2kg fresh mussels, washed

How to make the recipe

Step 1

Melt the butter in a large saucepan and cook the shallots until soft and transparent

Step 2

Add the Pesto, wine, coconut milk and lime juice and bring to the boil

Step 3

Add all the mussels to the pan, cover and cook over a high heat for 4-5 minutes, shaking the pan occasionally to make sure they cook evenly

Step 4

When all the mussels have opened (throw out any that haven't) transfer to a heated serving dish with a draining spoon, keeping the broth in the pan

Step 5

Boil the broth vigorously for 3-4 minutes until it's reduced

Step 6

Pour the broth over the mussels and serve with ciabatta