FOR THE PESTO
1 garlic clove, peeled
125g blanched whole almonds, chopped 1 bunch coriander
125g parmesan, coarsely grated
FOR THE MUSSELS
24 large mussels, opened on the half shell
4-5 tablespoons Japanese panko bread crumbs (or dry bread crumbs)
lemon wedges, to serve
1Preheat the oven to 180°C / Gas Mark 4.
2 For the pesto, combine all the ingredients – except the olive oil and seasoning – in a mini food processor and reduce to a paste. Gradually add the oil, processing again until you have a soft mixture. Season to taste.
3Arrange the mussels on the half shell on a baking sheet and top each one with a spoonful of the pesto. Sprinkle lightly with the panko crumbs or dry bread crumbs.
4Bake in the preheated oven for 10 minutes or until the pesto is bubbling lightly and the crumb topping is golden.
Remove from the oven and serve hot, with lemon wedges to squeeze over.
Enjoy with white Côtes de Provence.