- Add an assortment of shellfish (mussels, clams, cockles, scallops, etc.) to a very hot large frying pan with some olive oil.
- When all the shellfish have opened and all the cooking water has evaporated (feel free to remove any shellfish that remain closed), add the basil leaves.
- Serve in a salad bowl in the centre of the table.
- Drizzle with olive oil and season with the coarsely ground « fish » mix.
Recommended grind: Very coarse (6)