Agnolotti filled with potato and mussels, in a reduced mussel sauce

Wash the fresh mussels very well.

Put the mussels in a pot with a drizzle of extra virgin olive oil and parsley.

Cook on a low flame for a few minutes, about two, until the shells start to open.

Take the meat out of the shells and keep it in its own juice.

Keep half the mussel meat whole for later and chop the other half very fine.

Saute the finely chopped mussels in a skillet with extra virgin olive oil, a very generous amount of parsley and a little fresh black pepper.

Smash boiled potatoes for the filling and combine with the mussel mixture.

Add a little extra virgin olive oil that has been infused overnight with fresh garlic, rather than the garlic itself.

Season the filling with a little salt and a little fresh ground pepper.

Load the filling into a piping bag.

Pipe the filling onto the green egg pasta, close it so the air is pushed out, and cut the agnolotti; make them larger than the traditional size so the mussel flavour carries.

Cook the agnolotti in very abundant salty water, about five minutes.

Reduce the saved mussel water in a skillet until it thickens slightly.

Add a little extra virgin olive oil to the reduced sauce, then the reserved whole mussels.

Add the agnolotti to the sauce and saute briefly.

Plate and finish with a drizzle of extra virgin olive oil.