for 4 person

Mussels

1 kg	mussels (see note)
2 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, sliced
1 tbsp	tomato puree
1 dl	sweet wine (e.g. Mosacto)
1 tsp	salt

Spaghettini

500 g	spaghettini
300 g	cherry tomato, quartered
½ tbsp	olive oil
½ tsp	salt, pinch of pepper
100 g	rocket

How it's done

Mussels

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.

Spaghettini

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.

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