Serves 4
INGREDIENTS
20 large fresh mussels
25 g/l oz basil leaves
1 garlic clove, crushed
1 small red chilli, deseeded and diced
1/2 teaspoon grated lemon rind
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
2 tablespoons fresh breadcrumbs
3-4 tablespoons extra virgin olive oil
salt and pepper

Grilled Mussels

Scrub the mussels well to remove any barnacles, and then remove the beards. Rinse thoroughly. Put the mussels into a large saucepan

and steam them with only the water on their shells for 4 minutes until they have just opened. Discard any that do not open. Immediately plunge

the mussels into cold water, and drain.

lift out the mussels and carefully discard one half of each shell. Arrange the cooked mussels in their half shells in a single layer on a large

dish or 4 individual gratin dishes.

combine the basil, garlic, chilli, lemon rind, pine nuts, Parmesan and half of the breadcrumbs in a food processor or blender. Process

briefly to form a smooth paste and season to taste with salt and pepper. Alternatively, pound to a paste using a pestle and mortar.

transfer the basil paste to a bowl and stir in the oil. Spoon a little of the paste over each mussel and finally top each one with a few more

breadcrumbs. Cook under a preheated grill for 2—3 minutes until bubbling and golden. Serve at once.