Creamy Pesto Mussels Recipe | Napoleon

Ingredients

• For the mussels:
• 1kg (2¼ lbs.) mussels
• 25g (⅓ cup) pine nuts
• 50g (bunch) basil, leaves and thinner stalks roughly torn
• 2 tbsp. olive oil
• 75ml (5 tbsp.) double cream
• 15g (2 tbsp.) freshly grated parmesan
• 1 clove garlic, chopped
• a squeeze (2 tsp.) lemon juice, to taste
• salt and freshly ground black pepper
• For the grilled Little Gems:
• 2 Little Gem lettuces, sliced in half through the root
• 1 tbsp. white wine vinegar
• ½ tsp. caster sugar
• 1 sprig rosemary, needles picked & chopped
• crusty bread, to serve