Preparation

1. 1

   Step 1 of 8: Clean the mussels with a brush, remove the beard and open them in a pot with a little extra virgin olive oil and the basil stems.

2. 2

   Step 2 of 8: Shell the mussels, strain the cooking liquid and set aside.

3. 3

   Step 3 of 8: In a small saucepan, bring a little water to the boil, immerse the basil leaves for one minute, then transfer them to ice water.

4. 4

   Step 4 of 8: Drain, pat dry with a tea towel and prepare the basil emulsion by blending the leaves with a little salt, some of the mussel cooking liquid and a drizzle of oil.

5. 5

   Step 5 of 8: In the same boiling water, blanch the cherry tomatoes too, drain them, peel them, cut them into pieces, removing the seeds, and set aside.

6. 6

   Step 6 of 8: Cook the pasta until al dente; in a pan with a little oil, add the garlic and let it flavour, then pour in the cherry tomatoes and after a few minutes the mussel cooking liquid.