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Mussels with Coriander Pesto

By scarlino (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Green Shell mussels on the half shell make a delicious meal for 2 or a great started for 4.


  • 16 New Zealand Green Half Shell Mussels
  • 2 tbsp Parmigiano Reggiano cheese, freshly grated

For the pesto:

  • 20g fresh coriander, roughly chopped
  • 1 clove of garlic, halved
  • 1 stalk of lemon grass, tough outer leaves removed, chopped
  • 1 red chilli, chopped
  • 4 tbsp ground almonds
  • 4 tbsp coconut cream
  • 1 tbsp olive oil


  • STEP 1
    First make the pesto. Place the coriander, lemon grass and chilli in a food processor or liquidiser and pulse until finely chopped. Add the remaining ingredients for the pesto and blend to a paste.
  • STEP 2
    Preheat the grill to hot. Place the mussels open-side up on a grill pan lined with foil, and use a teaspoon to distribute the pesto over each one. Sprinkle with the cheese. Grill for 4-5 minutes until the cheese is golden and just melted and the mussles are thoroughly heated through.
  • STEP 3
    Allow the mussles to cool slightly, then serve with Thai fragrant rice or noodles and lime wedges.

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