Pine Crusted Mussels, Fennel And Pearl Barley Risotto With Light Curry Cream

Pine Crusted Mussels, Fennel And Pearl Barley Risotto With Light Curry Cream
 
Serves 4 / Alternatives-cockles, clams.

Ingredients

1.35 Kg / 3 Ibs mussels
1 tablespoon oil
170 g / 6 oz mixed vegetables- carrot, red pepper, courgette, fennel-finely chopped
170g / 6 oz pearl barley
75ml / 2 half fl oz dry white wine
6 tablespoons fresh cream and 1 tablespoon curry paste
75g / 3 oz pine nuts, toasted

Method

Add cleaned and debearded mussels to 275 ml / half pint boiling water.
Cover and cook over high heat for 3-5 minutes.

Take mussels out of saucepan and remove top shell, reserving some in shell for garnish.

Strain and reserve cooking liquor.

Saúte mixed vegetables in oil until softened.

Add pearl barley and then add white wine and cook slowly.

When barley has absorbed wine, slowly ladle in reserved mussel stock until the barley has absorbed all the liquid and is fully cooked.

Check seasoning, add mussels and allow to heat through.

Sauce-Gently simmer cream and mix in curry paste. Check seasoning.

To Serve

Spoon Risotto onto hot plate & place mussels on top. Drizzle curry cream around edge and garnish with toasted pine nuts.