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Ingredients
- Â Â Good handful of basil leaves
- 4 Tbsp. Extra virgin olive oil
- 400 gm Mussels cleaned
- 4 fl ounce Water
- 2 x Garlic cloves, crushed
- 1 Tbsp. Minced fresh parsley
- 1 tsp Whole cumin seeds
- 1 x Tomato, de-seeded and minced
- 1 Tbsp. Tomato puree
- 1 tsp Thyme leaves
- 1 pt Vegetable stock
- Â Â Splash of double cream to serve
Directions
- 1 Blend the basil leaves with the extra virgin olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open.
- 2 Remove the mussels from their shells, but reserve the cooking liquor.
- Toast the cumin seeds in a small frying pan. Saute/fry the remaining garlic clove and then add in the tomato.
- 3 Add in the toasted cumin seeds, tomato puree and thyme leaves. Stir well.
- Pour over the vegetable stock and 1/2 the mussel cooking liquor.
- 4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1205g | |
| Calories 895 | |
| Calories from Fat 566 | 63% |
| Total Fat 63.86g | 80% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 3106mg | 129% |
| Potassium 1756mg | 50% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.44g | 6% |
| Protein 49.96g | 80% |
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