First melt the butter in a large saucepan and cook the shallots, until soft and transparent.
Next add the Sacla' Coriander Pesto, wine, coconut milk and lime juice and bring to the boil.
Then ass the musseld all at once, cover and cook them over a high heat 4-5 minutes, shaking the pan occasionally to make sure they're being cooked evenly.
When all the mussels have opened (chuck out any that refuse to) transfer to a heated serving dish, with a draining spoon, keeping the broth in the pan.
Boil the broth vigorously for 3-4 minutes or until it's reduced.
Finally pour the broth over the mussels, serve with ciabatta and enjoy!