Sorghum, mussels

and basil pesto sauce




Transparent container


Sorghum 300 g

Celery 1 stick

Onion 1

Carrot 1

Vegetable broth 1 lt

Mussels 500 g

Red tomatoes 200 g

Parsley 1⁄2 bunch

Basil 1 bunch

Pine nuts 80 g

Garlic 2 cloves

Extra-virgin olive oil to taste

For the sorghum soup:
  1. Leave the sorghum to soak in water for a couple of hours, drain and rinse
  2. Separately, blend the celery and carrot
  3. In a saucepan, add the oil and the blended carrot and celery
  4. Add the sorghum and leave to simmer in the pan on low heat
  5. Once simmering is complete, cover the sorghum with vegetable broth and leave to cook on low heat for about 2 hrs.
For the mussels:
  1. Place the mussels in a transparent container, together with the diced tomatoes and the parsley and dress with a spoonful of oil
  2. Close the container with a lid and cook in the microwave at full heat for 2-4 minutes
  3. Filter the liquid and add it to the sorghum
For the pesto sauce:
  1. Place the basil, pine nuts and salt in the blender cup
  2. Blend and slowly add the oil until you obtain a thick creamy substance
  3. Add the pecorino (sheep’s milk cheese), taste and add salt if required
To serve this dish, place the sorghum soup in dishes, add the mussels and pesto and garnish with a sprig of basil.