for 4 person

Mussels

1 kg	mussel (moules)
1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
1 dl	white wine

Pasta

300 g	pasta (e.g. spaghettini)
	salted water, boiling

Sauce

4	fresh egg yolks
50 g	grated Pecorino
1 sachet	saffron
¼ tsp	salt
a little	pepper

How it's done

Mussels

Scrub the mussels thoroughly under cold running water. Use scissors to cut off the beard where necessary. Discard any mussels that are already open as these are inedible. Heat the oil in a wide pan. Add the shallot and garlic, sauté for approx. 1 min. Add the mussels, cover and cook for approx. 1 min. Pour in the wine, cover and simmer for approx. 4 mins. until the mussels open, mixing them once. Discard any mussels that have not opened as these are inedible. Remove the mussels, pour the cooking liquid through coffee filter paper and into a measuring cup. Allow the mussels to cool slightly, remove from the shells, set aside.

Pasta

Cook the spaghettini in simmering salted water until al dente. Drain the pasta, return to the pan.

Sauce

Combine the egg yolks, pecorino and saffron with 200 ml of the reserved cooking liquid, season. Add the egg mixture and the mussels to the pasta, mix, heat gently until the sauce thickens, plate up.

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