Title: Thai Inspired Mussels
Categories: None
Yield: 2 Servings

1		Fresh mussels; cleaned and
1		; scrubbed
150	ml	Dry white wine
1		Shallot; finely chopped
1		Few coriander stalks
1		Coriander leaves to garnish
ORIENTAL PESTO
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

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.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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