Grilled mussels with basil

Serves 4

Ingredients:

• 4 dozen large mussels
• 1 bunch fresh basil, leaves picked from stalks, blanched for 30 seconds and refreshed
• 4 fat garlic cloves, peeled
• 50-80 mk olive oil, as good as the budget will allow
• 2 large tomatoes, seeded and finely chopped
• Finely grated zest and juice of 1 lemon
• 50 g dried break crumbs
• Freshly ground black pepper

Method:

• Preheat your grill to high
• Debeard and wash your mussels, throwing away any that are cracked or that are open and don’t close when you give them a little tap.
• Get a big, preferably shallow pan with a tight fitting lid and put the mussels in.
• Pour over a little water, put the lid on top and make sure it fits snugly before boiling the mussels over your highest heat, just giving them the odd shake, for a few minutes. You want the mussels only just open as you will be cooking them a second time.
• Remove and discard any mussels that do not open at all, and strain the liquid to use in one of the ways I have suggested above
• Puree the basil and garlic with the olive oil in your food processor to a thick paste, then add the tomatoes, lemon zest and juice, breadcrumbs and some pepper.
• Smear this over the top of the mussels and grill them until they are sizzling and crispy around the edges

Tip:

The rich, aromatic juice can be used later for braising potatoes or, to make more of a meal of things, you could make some extra pistou and mix it with the juices for a broth to serve either just before or after the mussels

Recipe by Alex Mackay and photo by Peter Knab