Coriander Pesto and Coconut Mussels


  • 30g Butter
  • 2 Shallots, finely chopped
  • 2 tbsp Sacla’ Coriander Pesto
  • 100ml White wine
  • 400g Coconut milk
  • 2 tbsp Lime juice
  • 2kg Fresh mussels, washed


  1. Melt the butter in a large saucepan and cook the shallots until soft and transparent
  2. Add the Sacla’ 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 (chuck 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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