Thai inspired mussels

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


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.

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