Pasta, Potatoes and Mussels with Cherry Tomatoes

Method

1. Clean the mussels thoroughly under running water using a steel wool sponge to remove any impurities.
2. In a large pot, add a generous amount of olive oil and the parsley stems. Add the garlic cloves, crushed or roughly chopped, and sauté gently until fragrant but not burnt.
3. Add the cherry tomatoes (preferably Piennolo variety) and a piece of fresh chili pepper. Crush the tomatoes slightly to release their juices.
4. Add the diced potatoes (preferably yellow-fleshed) and stir to coat with the oil and aromatics.
5. Add a splash of the reserved mussel cooking liquid and bring to a simmer. Cook until the potatoes begin to break down and the mixture thickens.
6. Meanwhile, in a separate pan, open the mussels with a little olive oil and garlic. Once opened, remove the mussels from their shells, reserving some whole for garnish. Strain the cooking liquid and set aside.
7. Add the pasta (preferably a short shape like mixed pasta) to the potato mixture and cook according to package directions, stirring occasionally, until al dente.
8. A few minutes before the pasta is done, add the shelled mussels and some whole mussels back into the pot. Stir gently to combine.
9. Turn off the heat and let the pasta rest for a minute. Garnish with fresh chopped parsley and a drizzle of raw olive oil. Serve immediately.