Pour 4 personnes
Préparation: 15 min
- 16 large Spanish mussels
- Preheat the oven to gas mark 8 (210°C).
- Brush the mussels under running water.
- Open the shells and detach the mussels.
- Place them in the hollowest part of the shells, and wedge these on a bed of coarse salt in a baking dish.
- Add half a teaspoon of pistou to each.
- Bake for 5 or 6 mins.
Serve hot or leave to cool and enjoy as aperitif tapas.