Technical Stages :

• Brush and wash the mussels in 2 or 3 separate washes. Drain and keep refrigerated.
• Sweat 2 crushed garlci cloves in 3 tablespoons olive oil until golden. Add the mussels.
• Cook uncovered until the mussels open widely. When finished, take the mussels out of their shells and keep the juices.
• On the side, cook the spaghettis in salted boiling water. "Al dente" would be best. Drain.
• Heat up the remaining oil in a skillet. Add the last crushed garlic clove, the mussels and their filtered juice. Warm up over very low heat for a few minutes.
• Arrange the warm spaghettis on the service dish. Pour the mussels on top and sprinkle with chopped parsley. Season and mix well.
• Optional :
• You can add one egg yolk to the mix to bind and make it smoother.