Mussels with Rag Pasta and Pesto

Method

1 Drain off the liquid in the bag and use the mussels straight away.

2 Cook pasta in a pot of boiling salted water until tender but still has some 'bite', drain and set aside.

3 Cook mussels with a splash of white wine in a pot, lid on, high heat, for 4mins. Don't overcook mussels – they'll lose their soft texture.

4 Remove mussels, add pesto to liquid and stir. Add butter and melt, then add pasta.

5 Add mussels and torn basil, stir and pour into a hot bowl.

6 Don't throw away any that are unopened after cooking – prise open and eat!