- Gently scrub mussels with a brush under cold water and remove the beards (small threads). Throw out any that are open. Keep the others.
- Pour white wine and pesto into a saucepan. Season with pepper to taste and stir. Bring to a boil.
- Add the bruschetta mixture, olives, and mussels, stir to coat, cover and cook over medium heat for 8 to 10 minutes or until mussels open. Stir mussels at the halfway point to cover well with broth.
- Add cream for the last 5 minutes of cooking.
- Divide the mussels into four large, shallow bowls that have been preheated. Ladle in some broth and garnish with fresh basil and lemon wedges to taste. Serve immediately with homemade fries.
Chef’s secrets
- Never soak mussels in water to wash.
- Discard mussels that do not open during cooking.
- Serve mussels on warm plates or in metal cooking bowls, to keep hot as long as possible.
- Cover serving dishes with bowls doesn't just keep mussels warm, but they can also be used for the empty mussel shells.
Chef’s secret
Fries are the classic side dish with mussels. If you do make your own fries, opt for red-skinned potatoes, and for extra flavour, leave the peel on.
Nutrition tips:
For a lighter version, drop the cream from the recipe!