A modern twist on a classic. A delicious autumn favourite, packed with melted cheese and slow cooked potatoes, finished with our fresh green pesto.
- 100ml White Wine
- 2 Shallots, Cut Finely
- 500g Clean, Prepared Mussels (Beards Removed, etc.)
- 2 Tbsp. Green Pesto
- Lemon Wedges
- Crusty Bread to Serve
Step 1: Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add and bubble for 2 mins. Add in the mussels.
Step 2: Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed.
Step 3: Transfer the mussels to a serving dish, stir in the pesto and toss well. Garnish with lemon wedges and serve with crusty bread.
About Pestle + Mortar
Based in Galway, Pestle + Mortar Sauces has been awarded a Gold member in 2021’s Bord Bia’s Origin Green sustainability programme. Our Red Sundried Tomato Pesto is a Gold Blas na hEireann winner in both 2020 and 2019. Plus, our Fresh Green Basil Pesto is a Silver Blas na hEireann 2019 champion. Our basil requires no pesticides and is extremely fresh due to on-site cultivation, providing us a minimal carbon footprint and year-round access to Irish basil.
Pestle + Mortar Sauces are available in the refrigerated chiller section of selected Tesco Ireland stores, Spar and Joyce’s of Galway. Our hummus range launches in Tesco Ireland this summer. To find out more about Pestle + Mortar Pesto Sauces and even more inspirational ideas – https://pandmsauces.com/inspiration/