Vermicelli con le Cozze

I adore mussels in any form, and they are unbeatable mixed with piping hot strands of vermicelli or spaghetti. You must use fresh mussels for this recipe to achieve the right texture and flavour. Choose ones that are tightly closed and not too covered with barnacles. Discard any that are open, or that open during preparation.

I serve this dish as a first course, followed by a fairly strong flavoured meat dish, but it could equally well make a delicious main dish in its own right.