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Grilled Mussels with Pesto

Mussels Grilled with Pesto.jpg

Serves: Allow 5 per person as a canapé  

Cooking time: 15 minutes 


  • 1kg mussels

  • A splash of dry white wine or water

  • 25g approx. bread crumbs


For the Pesto

  • A large bunch of basil leaves

  • 15g mature cheddar cheese

  • 2 garlic cloves, peeled and crushed

  • 15g pine nuts

  • 120 ml olive oil

  • A little salt and freshly ground black pepper


To Cook:
Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Put the mussels and wine into a large sauce pan and bring to a boil shaking the pan now and then for 3-4 minutes. Discard any that have not opened. Drain into a colander. When cool enough to handle remove one side of the shell.

To make the pesto: Place the basil leaves, cheese, garlic and pine nuts in a food processor or blender. Turn on and gradually add the olive oil. Taste and season.

Heat a frying pan and add the breadcrumbs. Allow to turn golden, stirring frequently. This will take just a couple of minutes. 

Preheat the grill. Place the mussels onto a grill rack and spoon a little the pesto onto each mussel then sprinkle some bread crumbs on top. Grill for 2-3 minutes to warm the pesto and give the breadcrumbs an extra crunch.

Nutritional Analysis per Serving:
Carbohydrates: 7g 
Fat: 31g 
Iron: 2.72mg 
Energy: 348kcal 

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