200 grams ripe mixed-color cherry tomatoes, on the vine
455 grams mussels, scrubbed, debearded
1 1/4 cups of fresh or frozen peas
Optional: 1/4 cup of white wine
2 sprigs of fresh basil
If you haven’t done it already, make up a batch of super-quick pesto.
Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
Trim and finely slice the zucchini, and halve the cherry tomatoes.
Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away.
Remove the toast and spread half a portion of pesto on each slice.
Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining portion of pesto, the zucchini, tomatoes, and peas.
Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for three to four minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remains closed, simply throw those away. Divide the mussels, veg and all those gorgeous juices between two large bowls, pick over the basil leaves, and serve with the pesto toasts on the side for some epic dunking