A great pasta dish for any occasion:
Carefully rinse and brush the mussels, discarding any that have been opened.
Clean, rinse and finely dice the onion, garlic and root vegetables. Sauté the vegetables in 2 tbsp olive oil at a good temperature, but do not brown. Extinguish with the vermouth.
Heat the mussels in it repeatedly. In the meantime, make the pasta, drain it, turn it over with the sauce.
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