| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Thai | Food networ, Food6 | 2 | servings |
INGREDIENTS
| Fresh mussels; cleaned and | ||
| ; scrubbed | ||
| 150 | ml | Dry white wine |
| 1 | Shallot; finely chopped | |
| Few coriander stalks | ||
| Coriander leaves to garnish | ||
| 2 | tb | Basil leaves |
| 2 | tb | Mint leaves |
| 2 | tb | Coriander leaves |
| 1 | Clove garlic; chopped | |
| 25 | g | Roasted peanuts |
| 25 | g | Fresh root ginger; finely chopped |
| 1 | Pinches sugar | |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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