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A big bowl of steamed pesto mussels is so warm and comforting...it's perfect for a cool fall or cold winter day. The liquid from the mussels together with copious amounts of wine and creamy coconut milk make this one of the best bowls of mussels ever.
And the sea asparagus pesto from Foraged and Found adds the perfect balance of flavor to the broth...you won't be able to stop sopping up the liquid with bread!
This is a sponsored post for Foraged and Found. All opinions are 100% honest and my own.
I have been head over heels in love with steamed mussels for as long as I can remember. And it's not just the mussels.
It's that liquid gold they produce while cooking. Mixed with a little wine, garlic, pesto and some other stuff, you'll just love this liquid gold.
Nice toasted crusty bread is absolutely perfect to sop this up with. And will keep you coming back for more.
Why This Recipe Works
- The pesto adds intense flavor to the broth;
- The fish sauce gives a wonderful umami flavor to the broth;
- The mussels are cooked just long enough to open and stay plump and juicy;
- Coconut milk adds a wonderful creamy element to the broth that makes the dish ultra comforting.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Fresh mussels are going to yield you the best results for this recipe. However, you can also use pre-cooked, you'll just reduce the simmer time by half to avoid overcooking the mussels.
I always recommend using full fat coconut milk for the best results.
The fish sauce adds the perfect touch of umami to complement the sea asparagus pesto, along with the bottled clam juice.
Foraged and Found
I used Foraged and Found Sea Asparagus Pesto in this recipe. Foraged and Found was founded in 2017. The founder (Jenn Brown) is passionate about creating familiar food products with wild foraged Alaskan products to make delicious products.
You can learn more about them on their website - and don't forget to follow them on social media!:
- Website: https://foragednfound.com/
- Facebook: https://www.facebook.com/ForagedNFound/
- Instagram: https://www.instagram.com/foragednfoundak/
Step By Step Instructions
Heat a large skillet over medium heat and sauté the garlic, serrano peppers and pesto in olive oil for 3-5 minutes.
Add all remaining ingredients except the lime juice and mussels.
Simmer for 8 minutes. Add additional salt to taste if needed. I didn't need to, but it will depend on how salty your broth is.
Add the mussels and simmer until they open, about 10 minutes. Discard any mussels that don't open.
Stir in fresh lime juice and serve with crusty toasted slices of baguette.
Expert Tips
- Use full fat coconut milk for the best results.
- Fresh mussels will provide the best results, but pre-cooked can be used in a pinch as well.
- Discard any mussels that don't open. Give them time (at least 10 minutes), but if the others have already been open for a few minutes, then it's time to discard.
- I Highly recommend serving it with crusty bread to sop up the cooking liquid.
Frequently Asked Questions
This pesto challah would be amazing with these mussels. You can also serve them with these air fryer frozen french fries, truffle fries or these crispy potatoes. Any type of potato or bread goes extremely well with steamed mussels.
Mussels are done when the shell has opened. It typically takes about 10 minutes for the shells to open. If after cooking 10 minutes, the shells still have not opened, they should be discarded.
Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!
Steamed Pesto Mussels
Ingredients
- 1-2 pounds fresh mussels
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 serrano pepper thinly sliced
- 1 tablespoon Foraged and Found Sea Asparagus Pesto
- ¼ cup sake
- 2 teaspoons fish sauce
- ½ cup clam juice
- ¼ teaspoon black pepper
- ½ cup coconut milk
- 2 teaspoons coconut sugar
- juice of 1 lime
- Crusty bread for serving baguette
Instructions
- Heat a large skillet over medium heat and sauté the garlic, serrano peppers and pesto in olive oil for 3-5 minutes.
- Add all remaining ingredients except the lime juice and mussels.
- Simmer for 8 minutes. Add additional salt to taste if needed.
- Add the mussels and simmer until they open (with lid closed), about 10 minutes. Discard any mussels that don't open.
- Stir in fresh lime juice and serve with crusty toasted slices of baguette.
Expert Tips:
- Use full fat coconut milk for the best results.
- Fresh mussels will provide the best results, but pre-cooked can be used in a pinch as well.
- Discard any mussels that don't open. Give them time (at least 10 minutes), but if the others have already been open for a few minutes, then it's time to discard.
- I Highly recommend serving it with crusty bread to sop up the cooking liquid.
Nutrition
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