Pasta with Mussels
20 small or 10 large mussels (Any that do not close tight when tapped should be discarded)
3 cloves garlic, minced
3 tbsp olive oil
5 Plum tomatoes, chopped
A handful of fresh parsley, chopped
A glass of white wine
s + p500gms fresh spaghetti
Soften the onions and garlic in the oil and add the parsley. When everything starts to look translucent pop in the mussels and the wine, tomatoes and season. Cover and leave simmering for about 5/10 minutes or until the mussels have opened. Discard any that have remained closed.
Spoon the pasta into a dish, season it and then pour a spoon of the broth over it. Add mussels around the side.