Preparation of Mussels Cacio e Pepe Pasta

• Wash the mussels under cold running water, remove the byssus, and scrub their shells with a scouring pad.
  In a pot, heat two tablespoons of extra virgin olive oil with the clove of garlic in its skin.
  Add the mussels, increase the heat, and pour in the wine.
  Let it evaporate, lower the heat, cover with a lid, and let it cook for about five minutes, until the mussels open.

• Remove them with a slotted spoon, collecting them in a bowl and strain their cooking liquid, keeping it aside.
  Shell the mussels, discarding any that remain closed.
  Put a pot of water on to boil for cooking the pasta.
  Pour the grated pecorino into a bowl, add 200 ml of the mussel cooking liquid, and whisk everything until you get a smooth and homogeneous cream.

• In a wide pan or wok, heat a tablespoon of freshly ground pepper and let it toast.
  Add the shelled mussels and the remaining cooking liquid set aside, and let it cook over low heat, stirring occasionally.
  Cook the pasta al dente, drain it, and add it to the pan with the mussels.
  Gently mix, add the pecorino cream, and stir everything together, sprinkling with chopped parsley.
  Serve immediately, piping hot, your mussels cacio e pepe pasta.

  Chez Bibia