Pesto Mussels & Focaccia

Pesto Mussels & Focaccia

the Cornish mussel - a De Niro-esque method actor that immerses itself totally in every role. Feel it radiate passion and depth of character here, in the sun-kissed Mediterranean surroundings of an opulent pesto sauce.

  • Dish Type: Main / Starter
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: Italian

Ingredients

  • 1kg Cornish Rope-Grown Mussels
  • 200g pouch of Pesto Fish Cream Sauce
  • 160g Peas
  • 100g Plum Tomatoes
  • 120g Focaccia

Allergens

  • Shellfish
  • Milk
  • Nuts
  • Sulphites
  • Molluscs
  • Wheat (Gluten)

Method

  1. Wash your mussels thoroughly and de-beard, discarding any cracked ones or ones that stay stubbornly open when tapped.
  2. Select a pan, with a well-fitting lid, of a suitable size( The mussels should loosely cover the bottom of the pan in a single layer). Warm the pan over a medium heat BEFORE adding your mussels. Once the mussels are in the pan, replace the lid and cook on a high heat, stirring and shaking the pan occasionally.
  3. Chop the tomatoes into a chunky dice.
  4. As the mussels start to open, add the pouch of pesto sauce, the tomatoes and the peas, stir again and re-cover. Bring the sauce up to the boil and cook until all the mussels have opened. (Important- discard any that remain closed)
  5. Cut the focaccia into 4 slices and toast lightly.
  6. To serve, divide the mussels into two bowls and serve with the toasted focaccia on the side

Nutrition per serving

  • Per Serving 656kcal / 2733kj
  • Fat 34.9g
  • Saturates 17.6g
  • Carbs 30.7g
  • Sugars 10.0g
  • Protein 30.7g
  • Salt 1.7g