Mussel with carrot mayonnaise

In a saucepan, brown your chopped onion with a little oil. Add your diced carrots with a little water or stock and let them cook. Once softened, blend everything by adding oil until you reach the texture you prefer. Season with a tablespoon of apple vinegar and add salt to taste. Separately, heat up a clove of garlic in a frying pan with a tablespoon of oil, add the mussels that you have previously cleaned, simmer with white wine until reduced and let them open on a high flame with the lid on.

Cook your pasta in boiling salted water for 12 minutes and drain all cooking water from the shapes (place them upside down on a clean tea towel).