Clean your mussels well and let them open in a pan with a little oil, cook and shell them, filter the cooking water and keep it aside. Cut potatoes and onion into small
cubes and brown them in a saucepan with a clove of garlic and a few tablespoons
of oil. Once browned, cover with mussels cooking water. Cook potatoes until the
liquid has been absorbed. Sprinkle with parsley and some grated pecorino
cheese.

Cook Mussel in boiling salted water for 12 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.

Stuff Mussel pasta shells with potatoes, add a mussel onto each shape and decorate
with a fried parsley leaf.