Pine-Nut crusted Mussels, Fennel and Pearl Barley Risotto with Light Curry Cream

Ingredients

1.35kg/3lbs Mussels

1 tablespoon oil

170g/6ozs mixed vegetables – carrot, red pepper, courgette, fennel – very finely chopped

170g/6ozs pearl barley

75mls/2½ fl oz dry white wine

6 tablespoons fresh cream and 1 tablespoon curry paste

75g/3ozs pine nuts, toasted

Method

Add cleaned and debearded mussels to 275ml/½ 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.

Sauté mixed vegetables gently 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 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 plates and place mussels on top.  Drizzle curry cream around edge and garnish with toasted pine nuts.

*Fish alternatives – Cockles, Clams.

Serves 4