Fry garlic, then add mussels and white wine, and cook until they open.
Meanwhile In another pan fry chopped garlic then add salt and tomatoes and continue cooking. Once they’re beginning to soften pour in the strained cooking broth from the mussels and continue to simmer.
After a few minutes add almost al dente pasta, finishing it in the sauce.
Once pasta is ready add In the shelled mussels, zest of a whole lime and the juice of half of it, rocket leaves (arugula), a glug of EVOO and toss together.
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Recipe:
Fry garlic, then add mussels and white wine, and cook until they open.
Meanwhile In another pan fry chopped garlic then add salt and tomatoes and continue cooking.
Once they’re beginning to soften pour in the strained cooking broth from the mussels and continue to simmer.
After a few minutes add almost al dente pasta, finishing it in the sauce.
Once pasta is ready add In the shelled mussels, zest of a whole lime and the juice of half of it, rocket leaves (arugula), a glug of EVOO and toss together.
Plate up and garnish with a mussel in the shell.