Mussels alla busara with Malvasia

Ingredients

• 1 kg of mussels;
• Parsley;
• Breadcrumbs;
• Garlic.

Preparation

First, clean all the mussels from the beards and wash them well under running water to remove any sand. Clean all the mussels, put them in a saucepan large enough to contain them all, cover and put them on the stove over very low heat for a few minutes until all the shells are open. Remove all the mussels from the pot and filter the liquid from any residual sand.

In a large pan, sauté a couple of cloves of garlic in Evo oil, add a part of the mussels (with all the shells) and then add the cooking liquid, put a handful of breadcrumbs and the parsley. If you prefer, you can also squeeze a little lemon juice over it.

Finally, remember that from this variant, by adding a spoonful of tomato paste, you get an excellent sauce for spaghetti.