| 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.
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Converted by MM_Buster v2.0l.
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