Thai inspired mussels
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh mussels; cleaned and | ||
| ; scrubbed | ||
| 150 | millilitres | Dry white wine |
| 1 | Shallot; finely chopped | |
| Few coriander stalks | ||
| Coriander leaves to garnish | ||
| 2 | tablespoons | Basil leaves |
| 2 | tablespoons | Mint leaves |
| 2 | tablespoons | Coriander leaves |
| 1 | Clove garlic; chopped | |
| 25 | grams | Roasted peanuts |
| 25 | grams | Fresh root ginger; finely chopped |
| 1 | Pinches sugar | |
| 2 | tablespoons | Vegetable oil |
Directions
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.
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