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1 shallot, finely chopped
250 ml/8 fl oz/1 cup dry red wine
1 sprig of thyme
1 bay leaf
Salt and freshly ground black pepper
900 g/2 lb fresh mussels, scrubbed and bearded
60 ml/4 tbsp red pesto
1 lime, cut into wedges
Crusty bread, to serve
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Method :
Place the shallot, wine, thyme and bay leaf in a large saucepan and season
with salt and pepper. Bring to the boil, then add the mussels, cover and
simmer for about 4 minutes until they have opened. Discard any that remain
closed. Drain the mussels, remove the top shells and loosen the mussels
from the bottom shells. Arrange the mussels in their bottom shells in a
shallow flameproof dish. Spoon over the pesto sauce, squeeze the juice
from one or two lime wedges over and season to taste with pepper. Flash
under a hot grill (broiler) for 2 minutes until the pesto bubbles, then
serve at once garnished with the remaining lime wedges. Serve with crusty
bread. |