for 4 people
- 1 jar of Red Pesto Costa Ligure
- 5 kg mussels
- 2 shallots
- 1 glass of aromatic white wine
- 1 bunch of parsley
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper to taste
Wash the parsley under running water and dry it on kitchen paper. Peel the shallots and the garlic and mince with parsley. Stew in a saucepan with 5 tablespoons of oil until golden brown.
Scrape the mussels, de-beard them and rinse thoroughly in cold water. Transfer into a saucepan with the mince and white wine. Cook 2-3 min. over high heat and covered until most or all the mussels open.
Drain with a skimmer, filter the cooking bottom and set aside both the sauce and the mussels.
Add the Red Pesto and the filtered sauce to the pan and mix well.
Turn the flame on and add the mussels, stirring well with a wooden spoon.
Serve in a bottom dish with a handful of parsley.