Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | Fresh mussels; cleaned and |
| \N \N | ; scrubbed |
| 150 millilitres | Dry white wine |
| 1 \N | Shallot; finely chopped |
| \N \N | Few coriander stalks |
| \N \N | Coriander leaves to garnish |
| 2 tablespoons | Basil leaves |
| 2 tablespoons | Mint leaves |
| 2 tablespoons | Coriander leaves |
| 1 \N | Clove garlic; chopped |
| 25 grams | Roasted peanuts |
| 25 grams | Fresh root ginger; finely chopped |
| 1 \N | Pinches sugar |
| 2 tablespoons | Vegetable oil |
ORIENTAL PESTO
Place the cleaned mussels in a saucepan, pour over the dry white wine, add the shallot and coriander stalks. Place on a high heat, cover with a tight fitting lid and cook for 2-3 minutes until the mussels open.
Meanwhile for the pesto, blend all of the ingredients together in a food processor or liquidiser, adding enough oil to form a paste. Drain the cooked mussels in a colander, strain the resulting juices through a fine strainer, return to a clean pan.
Add the oriental pesto to the pan and taste for seasoning. Be careful with salt as the stock will contain a natural amount of salt anyway.
Dress the mussels in a serving bowl, pour over the stock and garnish with the coriander leaves, serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.