Our Favourite Recipes
Coconut & Fresh Coriander Pesto Mussels
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.
Gluten Free
Pescatarian
Buon Appetito
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
Method
- Melt the butter in a large saucepan and cook the shallots until soft and transparent
- Add the Pesto, wine, coconut milk and lime juice and bring to the boil
- 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
- 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
- Boil the broth vigorously for 3-4 minutes until it's reduced
- Pour the broth over the mussels and serve with ciabatta
