Spaghetti with Mussels and Cherry Tomatoes

Heat olive oil in a deep pan and briefly sauté the whole garlic clove. Add the washed and cleaned mussels and roast over medium heat.

Quarter the cherry tomatoes and add them to the mussels in the pan. Meanwhile, cook the spaghetti al dente in plenty of salted water. About 1 minute before the end of cooking time, transfer the spaghetti directly from the pot to the pan with the mussels.

Add a splash of pasta water and let everything simmer together for about another minute so that the flavors combine perfectly. Finally, remove the pan from the heat, remove the garlic, and sprinkle the dish with freshly grated organic lemon zest. Serve immediately.