He sauteed a couple of shallots and some chopped garlic in a little olive oil, then added the (scrubbed and de-bearded) mussels, cider (usually white wine) and herbs ... just cooking until they had all opened. The pasta (a mixture of white and wholemeal) was cooked al dente before adding a good dollop of ready-made pesto sauce (of course homemade is better, but there wasn't time and the Sacla one we used is pretty good. A shake of parmesan and some garlic bread made it a delicious and very quick supper.
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