Spaghetti with black mussels and cherry tomatoes

In a deep pan, heat olive oil, add the whole garlic clove, then add the washed and cleaned black mussels. Start sautéing them.

Add the quartered cherry tomatoes to the mussels. Meanwhile, cook the spaghetti al dente in salted water in a pot. Drain the pasta approximately 1 minute before the end of the cooking time, and add it to the pan with the mussels.

Pour in a little of the pasta cooking water and cook together for another minute to allow the flavours to meld. Finally, sprinkle with freshly grated organic lemon zest and serve immediately.