Mussel with cream of beans and mussels

Crush two cloves of garlic and slice some fresh chilli pepper. Brown them in a saucepan with a little oil and add the mussels that you have previously cleaned. Add a few sprigs of parsley, cover with a lid and leave until the mussels have opened. Cook and then blend your beans using an immersion blender, adding oil and a ladle of broth or water. Cook your pasta in boiling salted water for 2 minutes, drain all cooking water from your shapes (place them upside down on a clean tea towel). Stuff your pasta with the cream of beans, add a shelled mussel and decorate with a few pomegranate seeds.

Pomegranates are not only very decorative, they also give the dish a pleasant acidic note. If they are not in season, currants are also perfect.