*Muscadet is a really nice French wine that combines perfect with the mussels

*the pasta can be anything but not filled with meat

Wash the mussels with cold water. Then put them in a pot with all the rest ingridients. Turn the fire on and close the pot. Leave them for 10min. When they are open are ready. If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away

**if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase. Barilla has it.

Filtrate the water from the mussels when they are ready. Put it in a pan

You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce

Put all the ingridients in the pan and the last 3 min the boiled fresh pasta

Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration