This Mussels with Pesto & Olives – Genovese Style recipe is a fragrant, region‑inspired seafood dish from Gino’s official collection. Growing up near the Ligurian coast, Gino was familiar with this unique pairing -not your everyday combo – but once he tried it, he quickly became hooked. Now he wants you to bring that same “fantastico” flavour to your table.
Ingredients (Serves 9)
- 1.2 kg live mussels
- 4 tbsp extra‑virgin olive oil
- 4 garlic cloves, peeled and sliced
- 100 g pitted black olives (Leccino or Kalamata), drained
- 150 ml dry white wine
- 20 fresh red cherry tomatoes, halved
- 10 large basil leaves
- 3 tbsp good-quality basil pesto (store-bought)
- Salt and freshly ground black pepper
Instructions for Mussels with Pesto & Olives – Genovese Style
- Scrub the mussels under cold running water, removing grit and beards; discard any broken or open ones.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and olives, and as soon as the garlic starts to sizzle, stir in the mussels.
- Increase the heat and pour in the white wine. Simmer for about 3 minutes, stirring occasionally.
- Cover the pan and cook for another 3 minutes, shaking gently, until the mussels begin to open. Discard any that don’t open.
- Stir in the cherry tomatoes, basil leaves, and pesto. Season with salt and pepper, then cook uncovered for 5 more minutes, stirring occasionally.
- Serve immediately in warmed bowls with crusty bread for dipping into the flavorful broth.
Enjoy Gino D’Acampo’s Mussels with Pesto & Olives – Genovese Style – aromatic, elegant, and effortlessly transportive to coastal Italy!