Method

Boil the potatoes in plenty of water, mash them and season with oil, salt, pepper and mint. Knead the semolina with 250 g of water and form small ravioli with the potato and mint mash. In a pan, open the mussels with garlic and oil, shell them and add the halved grape tomatoes.

Let simmer for a few minutes until it forms a smooth sauce, then add the basil and cover. Boil the ravioli in plenty of water and drain them. Add them directly to the mussel and grape tomato broth. Serve in a bowl with extra virgin olive oil and garnish with fresh basil.

Recipe by Chef Roberto Serra – Su Carduleu – Abbasanta