Baked Mussels with herb, ginger, and peanut pesto from The Hog Island Book of Fish & Seafood: Culina

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