Pasta with potatoes and mussels

Procedure

Sauté the celery and onion in a saucepan, add the diced potatoes, season, and cover with water or vegetable broth. Separately, sauté a clove of garlic with the parsley, add the mussels, and a ladle of water. Once the mussels have opened, strain the cooking liquid and add it to the saucepan with the potatoes. Shell the mussels and set aside.

Cook the pasta in the pan with the potatoes, adjusting the cooking liquid to obtain a creamy pasta. Add the shelled mussels in the last minute of cooking. Serve.