Mussels and chickpeas

Buy 1 kilo of superfresh mussels for 2p.T Rinse and clean them carefully. Heat a pan. Add some olive oil. Chop and fry 4 garlic cloves. Add 1 table spoon of curry powder and the mussels. Once they are open, stop the fire. Remove the mussels from the pan. Remove the shells and keep the mussels. Heat the liquid again and allow to cook until the amount has reduced. Add 1/2 of a can of chickpeas and a handful of chopped fresh parsley. Mix. Taste, add pepper and salt. Add the mussels and the other 1/2 of the can of chickpeas.

Serve with al dente spaghetti.

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