The mussles came in their own cream sauce so it was easy to throw a couple cloves of garlic and let them simmer.
In another pan I had pasta starting, I sliced up a potato rather thinly and chopped some purple sprouting broccoli, then threw them in the pasta water to cook up.
Took the mussles out of their shells, reduced the cream sauce, dash of pepper. Drained the cooked pasta et al. and mixed together with the cream and mussles and presto: Fabulously tasty.
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