1 kg En Placé Pesto Rosso
5 kg mussels, scrubbed and debearded
700ml dry white wine
1kg Garden Supreme IQF Leaf Spinach Portions, thawed
150g butter, cubed
10 thick slices ciabatta
Heat 100g En Placé Pesto Rosso in a pot, add 500g mussels and 70ml wine and simmer covered for 5-10 minutes or until all shells open.
Discard any mussels that have not opened after 10 minutes cooking.
Stir in spinach and 25g butter until melted.
Place one slice ciabatta in the base of a serving bowl and pour mussels and sauce on top.