Preparation

For the pesto: blanch the basil leaves in boiling water for 10 seconds and cool with water and ice. Shred all ingredients together.
Put the mussels to boil in a pot, covered with half a finger of water.
When the mussels start to open, add the pesto and simmer for another 30 minutes. Stir.
Serve in a soup plate.

A Genovese sea dish

The Cullera de Boix restaurant chef, Xavier Matarrodona, suggests a highly Mediterranean dish.

We are entering the peak season for mussels, the most affordable seafood from our sea, but nonetheless highly interesting and tasty. In homage to the Mediterranean that bathes our shores, the Cullera de Boix restaurant chef, Xavier Matarrodona, suggests mussels with pesto, i.e. a popular shellfish flavoured with a sauce that is no less popular, at least in Italy. Originally from Genoa and the Liguria region, pesto always provides dishes with a refreshing touch thanks to basil.