- 1 x 400 ml coconut milk
- 1 x 5 cm fresh ginger, sliced
- 1 stalk lemon grass, bruised
- 500 g mussels
- 4 T coriander pesto
- Ciabatta bread
Heat the coconut milk in a saucepan with lemon grass and ginger.
Add the mussels and cook for 15 to 20 minutes or until opened.
Stir in the coriander pesto and serve with crispy, warm ciabatta bread.