Name: Baked Mussels with herb, ginger, and peanut pesto
Yield: Serves 6
Cuisine: American
Ingredients: 1 teaspoon seeded and finely chopped serrano chile; Grated zest and juice of 1 lime; 1 tablespoon toasted sesame oil, or to taste; 3 tablespoons chopped poached or toasted garlic; 2 tablespoons finely chopped fresh ginger; ¼ cup (35 g) chopped dry-roasted, unsalted peanuts or cashews; ½ cup (120 ml) olive or peanut oil; 1 cup (50 g) fresh mint leaves, lightly packed; 3 cups (120 g) each fresh basil and cilantro leaves, lightly packed; 1 cup (240 ml) dry white wine; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons unsalted butter; 3 pounds (1.4 kg) fresh mussels, rinsed and debearded; Fine sea salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Make this dish a day ahead and then bake at the last minute. Be sure to serve with little cocktail forks or spoons so that you can get every bit of the pesto out of the shell. The basil, cilantro, and mint pesto with ginger and peanuts is a twist on the Mediterranean version that can be used in other dishes calling for traditional basic pesto. In place of the serrano chile, you could substitute a teaspoon or so of Chinese chili-garlic sauce.