Eating a steaming bowl of mussels outside, while enjoying a picture-perfect view of the coast is an essential part of the Portofino experience. The briny flavor of mussels is highlighted by the addition of olives, tomatoes, and lemon juice, and this dish can serve as either a great first course or light lunch. Serve it with a glass of Vermentino and a few sticks of focaccia.

Yield: 4 to 5 servings

In large stockpot on medium heat, add oil. Add shallots and sauté for 3 minutes, until they are a light golden brown. Add garlic, chili flakes, rosemary, bay leaves, and a pinch of salt, and sauté for an additional 2 minutes. Using your hands, crush tomatoes into small pieces and add to pot. Add white wine, olives, ½ cup water and bring to a simmer. Add clams, cover with lid, and allow clams to steam until they have just opened, about 4 to 5 minutes. (Discard any that remain closed.) Remove and discard bay leaves. Add lemon juice and parsley. Serve mussels and broth in a four large bowls with focaccia.