- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 small glass white wine
- pinch crushed chilli flakes
- 500g clean live mussels
Once regarded as the poor relation of the shellfish family because of their small size and…
- 2 tbsp red pesto
- crusty bread, to serve
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Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
Mussels in beer
Instead of wine, cook mussels in a glass of white Belgian beer, such as Hoegaarden, and swap the pesto for grainy mustard. Serve with chips.