- 50ml/2fl oz olive oil
- 25g/1oz fresh basil leaves
- 2 garlic cloves
- 1 tbsp sesame seeds
- salt and freshly ground black pepper
- 150g/5½oz pasta of your choice, cooked according to packet instructions
- 1 tbsp olive oil
- 1 shallot, sliced
- 50ml/2fl oz white wine
- 200g/7oz fresh mussels in their shells, beards removed
- 50g/1¾oz blue cheese
- salt and freshly ground black pepper
- Preheat the grill to its highest setting.
- To make the pesto pasta, place the oil, fresh basil, garlic cloves and sesame seeds into food processor. Season, to taste, with salt and freshly ground black pepper and blend to a smooth consistency.
- Place the pesto into a large bowl, add the cooked pasta and toss together to coat.
- For the mussels, heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and shallots and sauté for two minutes, until softened.
- Add the mussels and white wine, stir well and place the lid on. Allow the mussels to steam for 3-4 minutes, then remove the lid and check that all the mussels are cooked and have opened. Discard any that have not opened.
- Select 10 large mussels, open them up and discard the empty half of the shell. Place the mussels on a baking tray, crumble over the blue cheese, season with salt and freshly ground black pepper and place under the grill for two minutes, until the cheese has melted.
- To serve, place the pasta in the centre of a warm plate and arrange the mussels around in their shells.