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Ingredients
Method
- 1 tsp olive oil
- 1 chopped shallot
- 1 small glass of dry white wine
- Pinch of chilli flakes
- 500g live mussels, scrubbed and debearded
- 2 tbsp green pesto
- Bread, to serve
- Heat up the oil in a large saucepan, and cook the shallot for a couple of minutes to soften. Pour in the glass of wine and the chilli flakes, and leave to bubble for 3 mins.
- Toss in all the mussels, cover the pan, and cook for 5 mins or until all the shells have opened (be sure to discard any that don’t). Stir in the pesto, toss well, and then tip into a bowl and enjoy with a hunk of crusty bread.
10 mins
1 serving
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