Coriander Pesto and Coconut Mussels

On the table in 20mins

Serves 2

Ingredients

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

Method

  1. Melt the butter in a large saucepan and cook the shallots until soft and transparent
  2. Add the Pesto, wine, coconut milk and lime juice and bring to the boil
  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
  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
  5. Boil the broth vigorously for 3-4 minutes until it's reduced
  6. Pour the broth over the mussels and serve with ciabatta

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