Ingredients for 2 people:

• 525ml sun tomato vegetable broth
• 2 shallots
• 1 clove of garlic
• 1 chili
• 100g cream
• 250g spaghetti
• 500g fresh mussels
• 1 bunch of flat-leaf parsley
• olive oil
• Salt pepper

And so it goes:

• Bring about 3 liters of water and about 1 tablespoon of salt to the boil in a large pot. Check the mussels (they must be closed) and rinse. Chop the shallots, garlic and chili into small pieces.
• In a pan, sauté 3 tablespoons of olive oil, the shallots, garlic cloves and chili peppers until the shallots are translucent. Now add the mussels and deglaze the whole thing with the 525ml sun tomato vegetable broth and let the whole thing simmer.
• Cook the pasta until all dente, drain and reserve some of the pasta water. Add the cream, pasta and a splash of pasta water to the pan and toss briefly. Chop the parsley. Arrange the pasta on plates and sprinkle with the parsley and pepper. As our daughter would say: Enjoy your meal!
• Ps: I think fried capers are great with this dish.
• 1 glass of capers 20g flour (wheat or spelt) Heat the olive oil in a pan. Rinse the capers, pat dry, mottle and fry for about 60 seconds. Remove with a slotted spoon and drain on kitchen paper. Simply sprinkle over the dish. They provide a great contrast to the slightly sweet note of the mussel sauce.