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Drizzle of olive oil
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2 tbsp Butter
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1 large onion, chopped in half rings
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1.2 kg cleaned mussels
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1 cup dry white wine
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250 ml fresh cream OR 1 tin of coconut cream
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Salt and black peppe
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fresh coriander to garnish
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fresh bread
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CORIANDER & CHILLI PASTE*
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15 g Fresh Coriander
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1 clove fresh garlic
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1 tsp fresh ginger, chopped
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1/2 cup olive oil
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squeeze of lemon/lime juice
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salt and pepper
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1 bird’s eye red chilli OR 1 tsp chopped green chilli
Starter portions serve 8. Main portions serve 4.
- In a large pot with a lid, melt the butter along with the olive oil and add the chopped onion to soften.
- After about 3 minutes, add the cleaned mussels and the cup of wine. Close the lid and let it steam for 2 – 3 minutes.
- Add the pesto and cream, stir through and cover the pot with a lid to heat through for a further 2 – 3 minutes.
- Season with salt and pepper, garnish with fresh coriander and serve with fresh bread and butter.
IMPORTANT: Mussels that do not open during the cooking process are not safe to eat. Discard it before serving.
