Mussels with Coriander Pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 16 New Zealand Green Half Shell Mussels
- 2 tbsp Parmigiano Reggiano cheese, freshly grated
For the pesto:
- 20g fresh coriander, roughly chopped
- 1 clove of garlic, halved
- 1 stalk of lemon grass, tough outer leaves removed, chopped
- 1 red chilli, chopped
- 4 tbsp ground almonds
- 4 tbsp coconut cream
- 1 tbsp olive oil
Method
- STEP 1First make the pesto. Place the coriander, lemon grass and chilli in a food processor or liquidiser and pulse until finely chopped. Add the remaining ingredients for the pesto and blend to a paste.
- STEP 2Preheat the grill to hot. Place the mussels open-side up on a grill pan lined with foil, and use a teaspoon to distribute the pesto over each one. Sprinkle with the cheese. Grill for 4-5 minutes until the cheese is golden and just melted and the mussles are thoroughly heated through.
- STEP 3Allow the mussles to cool slightly, then serve with Thai fragrant rice or noodles and lime wedges.
