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!