Preparation
- Peel and finely dice the potatoes.
- Rinse and place in a wide pan.
- Add the very finely chopped leek and crushed garlic.
- Drizzle with the olive oil.
- Add the stock granules, mix, and add water to cover the potatoes.
- Add the halved and cleaned artichoke hearts.
- Cover and simmer until the potatoes are well cooked and soft.
- Add the defrosted and rinsed mussels, the grated lemon zest, and finely chopped parsley.
- Cover and simmer for 5 minutes.
- Switch off the heat.
- Meanwhile, cook the pasta, drain, and mix into the pan with mussels.
- Drizzle with more olive oil and season to taste.
- Serve hot or at room temperature.