Yield: 2 servings
|\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|
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.