Chef Nicola Halloran, author of 'The Wonky Spatula'.
Mussels
(serves 2)
Ingredients:
800g rope mussels, cleaned and in a bowl of fresh water
4 heaped tbsp of green pesto
1 tsp olive oil
Coarse sea salt and cracked black
pepper
Basil to garnish
Method:
1. Rinse the mussels in some fresh water, place in another bowl full of clean fresh water and leave to sit for 4–5 minutes.
2. Pick through and discard any mussels at this point, which are not closed, drain the water from the mussels and set aside.
3. Heat the olive oil in a large pan (one which will fit all of your mussels!)
4. Next add the pesto and cook for about a minute until it has heated through, before adding the mussels to the pan. Mix until coated in the pesto before placing the lid on the pan and cooking for 4–6 minutes, or until all of the mussels have opened. If any mussels are still unopened after cooking discard them.
5. Serve and enjoy garnished with some chopped basil.
