Pan-fried shellfish with basil

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• Add an assortment of shellfish (mussels, clams, cockles, scallops, etc.) to a very hot large frying pan with some olive oil.
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• 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.
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• Serve in a salad bowl in the centre of the table.
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• Drizzle with olive oil and season with the coarsely ground u00abu00a0fishu00a0u00bb mix.
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Recommended grind: Very coarse (6)