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How it's done
Scrub the mussels thoroughly under running water, remove the beard.
Heat the oil in a large pan. Sauté the shallot, garlic and tomato puree. Turn up the heat and add the mussels. Pour in the wine, cover and sauté for 2 mins. over a high heat, swirling the pan until the mussels open, season with salt.
Cook the pasta in boiling, salted water until al dente, drain. Mix the tomatoes and olive oil with the pasta, season. Top with the mussels and rocket.
|Note:||Discard any raw, open mussels and cooked, closed mussels. These are inedible.|
|Serve with:||Parmesan shavings.|
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