Introduction Mussels are not only the most affordable shellfish in the ocean but also one of the most delicious. The even better news is that they pair brilliantly with pesto.
We love this recipe because it's so adaptable. To increase the decadence, substitute the mussels for cockles, clams, or razor clams. Switch the wine for cider, a good ale, or even stout for a different vibe. Not a fan of herbs? No problem. Replace them with chilli flakes for a real flavour explosion.
Our pesto mussels recipe will feed two people as a main course or four as a starter. Of course, you could daintily serve the mussels in individual dishes, but if ever there's a dish that's crying out to be served in a massive bowl in the middle of the table for everyone to fight over, this is it.
Recommended equipment Steamer
Pro tip Resist the natural temptation to cook your mussels "just a little more to be on the safe side." As soon as the shells have opened, you know they're done. Overdo it, and you'll have a sub-prime chewy supper.
Before you begin, identify any mussels with open shells and give them a sharp tap on your worktop. If they don't respond by closing shut, discard.
Next, “debeard” the mussels by pulling out the bundle of tough fibres extruding from the shell. Scrape off and discard any barnacles, give the mussels a quick rinse in cold tap water and you’re good to go.
Dice the shallots, crush the garlic and fry in butter over a low heat until they have softened but not browned, about 3-4 minutes.
Increase the heat to maximum, pour in the wine and reduce by half.
Season the broth with a little with salt and pepper and add the mussels, either directly to the pan, or ideally above the simmering liquid on a steamer tray.
Cook for 2-3 minutes until the shells have opened. Discard any that haven't opened.
Spoon the mussels into your serving bowl. Stir the pesto through the cooking broth and warm gently. Drizzle the liquid all over the mussels and garnish with your favourite fresh herbs.
Recipe Note
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