Mussels Pasta with Black Garlic
250 g pasta (e.g. shellfish-shaped)
225 g blue mussels (can be pre-cooked, quick-frozen)
4 cloves of black garlic
A decent handful of fresh thyme
1 lemon, cut into sectors
Boil the pasta in salted water al dente and leave to drain on a sieve. Heat 2-3 tablespoons olive oil in a skillet. Simmer the blue mussels for a few minutes on the one side and on the other (if you use frozen blue mussels, defrost them first). Press black garlic and toss into the mix. Also pour the pasta into the skillet and add the thyme and mix everything well. Season with salt and pepper and cook for a few more minutes. When serving, drizzle with olive oil and squeeze lemon juice on top.