Pasta with turnip greens and mussels 

MUSSELS AND TURNIP GREENS ARE THE CLASSIC DISH THAT CAME OUT BY CHANCE FROM THE USE OF 'LEFTOVERS' OF MUSSELS AND TURNIP GREENS. BUT NO LESS TASTY, INDEED. AFTER EATING IT, DISCOVER THE ENORMOUS POTENTIAL OF THIS COMBINATION TO WHICH, IF DESIRED, YOU CAN ALSO ADD SWEET PECORINO CHEESE. AND A TOUCH OF HOLY OIL IS INEVITABLE! 

The pasta with turnip greens and mussels, are an inviting and tasty first course. The taste of turnip greens goes well with the salinity of mussels, a little chili will give an extra gear to the dish! This is certainly a very good and special pasta dish and love these mussels.

INGREDIENTS

homemade pasta

600gr turnip greens

500gr of mussels

3 cloves of garlic

chili pepper

extra virgin olive oil

fine salt 

PREPARATION

Wash and clean the vegetables. Clean and rinse the mussels and put them in a pan to make them just open in a pan with only oil. Boil the water for the pasta and in the meantime divide the mussels in half and remove the shell without the fruit. Strain the mussel liquid. In a pan fry the garlic with the oil, add all the mussels stirring a few minutes, then add the liquid continuing cooking for a few more minutes to flavor well. Meanwhile, cook the pasta together with the turnip greens. Drain the pasta slightly al dente and pour into the pan with the mussels and sauté a few minutes just the time to mix the flavors.