Mussels With Coriander Pesto
These delectable grilled New Zealand Green Half Shell Mussels are a burst of flavor in every bite. The vibrant pesto, made with fresh coriander, lemongrass, and a hint of chili, elevates the succulent mussels with its aromatic and zesty profile. Once grilled to perfection and topped with Parmigiano Reggiano cheese, these mussels are ready to delight your taste buds with a tantalizing combination of flavors. Enjoy this dish with fragrant Thai rice or noodles for a delightful meal that's sure to impress.
— Constant Cookbook
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
Instructions
- First 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.
- Preheat 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.
- Allow the mussles to cool slightly, then serve with Thai fragrant rice or noodles and lime wedges.
Yield
Serves 2
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