Elbows with mussels and pistachio crumble

Directions

Thinly chop the pistachio kernels. When you are finished, cook the mussels in 1/2 glass of boiling water until they open (2-3 mins).

Gently stir fry the garlic cloves in a pan with olive oil while the mussels are cooking.

When the garlic is of a golden colour and the mussels are ready, drain them and put them in the pan.

Bring the water to the boil in a large pot and add salt: now you can pour the elbows in and smell their aroma while their are boiling! Remember, they're ready in just 5 Minutes!

When ready, drain the elbows, stir fry them in the pan with the mussels and pistachio crumbles. Garnish with basil leaves.