400 g egg pasta twists
1 kg mussels
2 cloves garlic
a pinch of basil
1 hard
boiled egg
a knob of butter
salt.

Cook the pasta in plenty of boiling salted water. Drain it and put it to one side. Clean and cook the mussels until they open. Separate the mussels from their shell and set aside. Melt the butter in a cooking pot and add the chopped garlic. Lightly brown, add the pasta and sauté everything. Lastly, add the mussels, the basil and the salt. Heat through well and place in a serving dish. You can garnish the dish by scattering it with grated hard-boiled egg.