| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Emp, Ready stead | 1 | Servings | |
INGREDIENTS
| Good handful of basil leaves | ||
| 4 | T | Olive oil |
| 400 | g | Mussels cleaned |
| 4 | Water | |
| 2 | Garlic cloves, crushed | |
| 1 | T | Chopped fresh parsley |
| 1 | t | Whole cumin seeds |
| 1 | Tomato, de-seeded and | |
| chopped | ||
| 1 | T | Tomato puree |
| 1 | t | Thyme leaves |
| 1 | pt | Vegetable stock |
| Splash of double cream to | ||
| serve |
INSTRUCTIONS
Blend the basil leaves with the olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open. 2 Remove the mussels from their shells, but reserve the cooking liquor. Toast the cumin seeds in a small frying pan. Saute the remaining garlic clove and then add the tomato. 3 Add the toasted cumin seeds, tomato puree and thyme leaves. Stir well. Pour over the vegetable stock and 1/2 the mussel cooking liquor. 4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream. Converted by MC_Buster. Per serving: 844 Calories (kcal); 62g Total Fat; (64% calories from fat); 14g Protein; 62g Carbohydrate; 5mg Cholesterol; 3332mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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