'Mussels Diavola' with Herb Bruschetta

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
Uses Essential Cuisine Asian Green Pesto

'Coriander and chilli are natural partners for mussels, but any flavour of pesto works well in this simple fragrant dish. Crusty bruschetta makes a perfect accompaniment to dunk into the cooking juices.' ~
Annabel Langbein

INGREDIENTS

2 tbsp olive oil finely zested rind of 1 lemon
1/3 cup Essential Cuisine Asian Green Pesto (or Essential Cuisine pesto flavour of your choice)
2 dozen fresh mussels, scrubbed clean, beards removed
1 cup white wine
Optional: 1 red chilli, thinly sliced fresh coriander to garnish

Herb Bruschetta
1 French stick, cut in half lengthwise. Divide each half into 3 or 4 pieces.
1/4 cup Essential Cuisine Asian Green Pesto (or Essential Cuisine pesto flavour of your choice)
1/2 cup olive oil

METHOD

To prepare mussels:
In a large pot, heat the oil, lemon zest and Essential Cuisine Asian Green Pesto until it starts to sizzle. Add mussels and wine. Cover and cook until the mussels open, removing them into a bowl as they do. Discard any that do not open. Return the cooked mussels to the pot and heat until the sauce returns to a simmer.

To serve:
Divide between 4 serving bowls and garnish with coriander and optional chilli. Accompany with Herb Bruschetta.

To prepare bruschetta:
Mix Essential Cuisine Pesto and oil and brush over the cut surface of the bread slices. Place on a baking tray herb-side up and bake in a pre-heated oven at 220°C until golden and starting to crisp, 5-8 minutes.