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[https://youtu.be/9oVKx8qcBmA](https://youtu.be/9oVKx8qcBmA)
**Recipe**
Ingridients
* 1 kg mussels (2 pounds)
* 6 thin slices of baguette(or couple of thin slices of white bread)
* 2 tbs extra virgin olive oil
* pinch of salt
* 1 big or couple small cloves of garlic, finely chopped
* a handfull of parsley, chopped
* 10 cherry tomatoes, halved
* 25 g ‘nduja
* 2 ts dried oregano
* 1 ts chili flakes(optional)
* 4 tbs extra virgin olive oil
Method
1. Clean your mussels.
Cover them in cold water and toss them around. If any of them have the beard still attached, just tear it off. If any have cracks in the shell, throw that one away. If they ar open you can check if they are still alive by gently tapping it with your finger. If it closes itself its good. If its not moving its dead and you need to throw that one away. Clean the mussels and let them drain.
2. Cut the bread into small croutons and fry them in extra virgin olive oil until they are golden and crisp. season with salt and place on paper towl.
3. Put pasta water to boil
4. Fry the nduja in extra virgin olive oil on medium high heat until it dissolves in the oil. Ad garlic, parsley, oregano and chili flakes. After one minute you want to take it off the heat until the pasta have boiled a couple of minutes.
5. Now ad 1,5 tbs salt to pasta water and boil the Spaghetti until al dente.
6. Take your pan back and turn the heat to high. Ad the mussels and mix for about ten seconds and cover. Give it a good shake half way through. It needs about one and a half minute.
7. Drain the pasta and mix it with the mussels and tomatoes. You want to stir this over medium hight heat for about a minute to let the flavours infuse the pasta.
8. Now plate it and ad the crispy croutons and some more parsley and enjoy.
by Successful-Stop9191