Pappardelle, Mussels, and Broad Beans

Steps

1. In a pot, combine olive oil, shelled broad beans, and thinly sliced onion. Cook on low heat until the broad beans are soft and well-cooked.

2. While the broad beans are cooking, in another pot, heat olive oil, garlic, and parsley, and sauté for about 2 minutes.
3. Add thawed mussels and chopped dried sweet red pepper to the sauté. Cook for 2 minutes.
4. Combine the prepared broad beans and mussels in a pot and cook together for 6 minutes. Adjust water and olive oil to create a creamy sauce.
5. In a large pot, bring about 5 liters of water to a boil. Add salt and cook the pasta when the water boils.
6. Halfway through cooking, transfer the pappardelle to the pan and mix well with the sauce. Adjust the cooking with 1-2 ladles of pasta cooking water. Add raw olive oil.
7. Finally, plate the dish, garnish with the remaining sauce in the pan, mussels, and fresh parsley to taste. Sprinkle with chopped red pepper and drizzle with raw olive oil for decoration.