Broad Bean, Tomato and Mussel Linguine

• 3 tablespoonsextra virgin olive oil
• 1 red onion, peeled and finely sliced into rings
• 4 cloves<

Heat olive oil, red onion and garlic together in a deep saucepan until garlic turns golden brown. Add the broad beans and cook, stirring, until at least a quarter of them begin to pop open.

Add mussels and tomato and stir well, then cover pan and cook on high heat for 1 minute. Toss in mint and linguine. Place lid back on and cook on high for a further 20 seconds. Spoon into bowls and s