| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
|
|
Good handful of basil leaves |
| 4 |
tb |
Olive oil |
| 400 |
g |
Mussels cleaned |
| 4 |
fl |
Water |
| 2 |
|
Garlic cloves; crushed |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Whole cumin seeds |
| 1 |
|
Tomato; de-seeded and |
|
|
; chopped |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Thyme leaves |
| 1 |
pt |
Vegetable stock |
|
|
Splash of double cream to serve |
INSTRUCTIONS
1 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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