Pasta with potatoes and mussels

Name: Pasta with potatoes and mussels
Yield: 2
Ingredients: Mussels in their shells: 500 g; Onion: 50 g — half a small red onion and 1 spring onion; finely diced; Celery: 1 stalk — finely diced; Lard: 1 tbsp; Olive oil: 1 tbsp — for frying; Potatoes: 300 g — two varieties, 150 g each (one for texture, one for flavour); cut into larger dice; Mussel cooking liquid: 200 ml; Water: 400 ml — added as needed; Pasta mista: 160 g — mix of small shapes; Black pepper (to taste) — plenty; Basil leaves: 5–6; Parsley: 1 tbsp — chopped; Olive oil: 2 tbsp — to finish

Pasta e patate e cozze — a Neapolitan home-style dish, as made by chef Antonio (La Minerva, Capri). The video gives no quantities, so these are approximate, based on the classic proportions. No salt: it comes from the mussels

2 servings

01Mussels

✓500 gMussels in their shells

02Pasta

✓1 tbspLard

✓1 tbspOlive oil, for frying

✓300 gPotatoes, two varieties, 150 g each (one for texture, one for flavour); cut into larger dice

✓200 mlMussel cooking liquid

✓400 mlWater, added as needed

✓160 gPasta mista, mix of small shapes

✓to tasteBlack pepper, plenty

✓5–6Basil leaves

✓1 tbspParsley, chopped

✓2 tbspOlive oil, to finish

▣ Bowl: Onion and celery

✓50 gOnion, half a small red onion and 1 spring onion; finely diced

✓1 stalkCelery, finely diced