Try a subscription
You first 5 issues for only £5 and never miss our best recipes
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.
Comments, questions and tips