Spaghetti with Mussels

Method

1. Clean the mussels by removing the beard and scrubbing the shell to remove algae.
2. In a large pan, heat extra virgin olive oil with a garlic clove and a parsley stem.
3. Add the mussels and cook until they open; remove them as they open to prevent drying out.
4. Reserve some whole mussels for garnish, then remove the shells from the remaining mussels.
5. Strain the cooking liquid through a fine mesh strainer (or cheesecloth) to remove any impurities.
6. Add cherry tomatoes to the strained liquid to add color and flavor.
7. Cook the spaghetti and drain one minute before al dente (do not drain too early).
8. Combine the spaghetti with the tomato-mussel broth and the shelled mussels; mix gently until well combined, without over-stirring. The spaghetti with mussels should be slippery, not starchy.