Soup with Mussels

Ingredients for 4 servings
1 kg/2.2 lbs shelled mussels
200 g/7 oz MORELLI pasta
garlic
olive oil
parsley
tomato concentrate
3 glasses fish stock or water
Black pepper or, if you prefer, chili pepper
In a saucepan, heat the olive oil and one clove garlic, add the mussels – preferably cut into pieces, and heat through; add two tablespoons tomato concentrate and the fish stock if you have it, but plain water is also fine. Bring to the boil, add the pasta and cook until done.
Season to taste with salt and pepper and sprinkle with chopped parsley