| 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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