Green beans, potatoes, mussels with pesto and focaccia

08034 Snack on the beach Between the rocks and the stones of the Ligurian coast green beans, potatoes and MUSSELS with PESTO and FOCACCIA preparation: 25 minutes cooking time: 38 minutes: 40 minutes INGREDIENTS for 4 people: 600 g of green beans tender without wire, 800 g potatoes 1 kg mussels, purify, 1 glass of white wine, 4 tablespoons pesto ready, 40 g of walnuts, 40 g of pine nuts, 200 g of Ligurian focaccia with coarse salt (you buy in all bakeries of Liguria), 4 Tablespoons extra-virgin olive oil, 2 sprigs of basil, a clove of garlic, 5 tablespoons coarse salt Wash the shells of mussels under cold water jet, raschiandoli with a Pocket knife.

Put the shells soak in a bowl with cold water and 2 tablespoons salt.

Let them at least 40 minutes.

While the mussels are soaking, check the beans, wash them.

Wash the potatoes well, without peeling them.

Put them in a pot, cover with cold water and cook 30 minutes from a boil, salandole with the salt remained almost at the end of cooking.

Drain with slotted spoon, infilzatele with a fork and Peel.

Let them cool and cut into 1 cubes, 5 cm.

Be sure to boil the potato cooking water and cook for 8 minutes the beans.

Drain, raffreddateli in cold water and dry them.

Toss with a little oil.

Drain the mussels, Cook for 8 minutes in casserole with wine, garlic and basil, half over high heat, with the lid, mixing them often.

Remove clams from shells, 1-2 tablespoons filtered their liquid and mix it with pesto and leftover oil.

Seasoned with pesto, into the bowl, green beans, potatoes, mussels, nuts and pine nuts.

Add the diced bread, clumps of Basil and some mussel shell.

Transferred to an airtight container and brought to the beach in a thermal bag, in which you can deliver the wine.

The suitable wine: accompanied this fresh salad with a white wine, from delicate, as the Cinque Terre.