Save to your scrapbook

    Green-Shell Mussels with Coconut and Coriander Pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Green-Shell Mussels with Coconut and Coriander Pesto

    These large mussels from New Zealand are ready-prepared and cooked, saving you time. Serve them in this simple supper dish that takes just 20 minutes.

    • Preparation time: 15 minutes
    • Cooking time: 3 minutes to 4 minutes
    • Total time: 18 minutes to 19 minutes 20 minutes

    Serves: 2, or 4 as a starter


    • 16 New Zealand Green Half Shell Mussels, from the Fish Service Counter
    • 2 tbsp Parmigiano Reggiano, freshly grated
    • For the pesto:
    • 20g pack fresh coriander, roughly chopped
    • 1 clove garlic, halved
    • 1 stalk lemon grass, tough outer leaves removed, chopped
    • ½ red chilli, deseeded and chopped
    • 4 tbsp ground almonds
    • 4 tbsp Bart UHT Coconut Cream
    • 1 tbsp olive oil


    1. First make the pesto. Place the coriander, garlic, 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.
    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 3-4 minutes until the cheese is golden and just melted and the mussels are thoroughly heated through.
    3. Allow the mussels to cool slightly, then serve with Thai fragrant rice and lime wedges.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For an even speedier meal, you could use a ready-made basil pesto instead of making your own.


    Average user rating

    4 stars