MUSSELS WITH CORIANDER PESTO
Green Shell mussels on the half shell make a delicious meal for 2 or a great started for 4.
Provided by scarlino
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 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.
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