Pan-fried shellfish with basil

• 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)