Flavoursome mussel pasta

Clean the mussels as described in the Mussel stew recipe.
Heat 30 ml (2 T) of the olive oil in a large, deep saucepan and add the mussels, wine and parsley. Season with salt and pepper.
Bring to the boil and simmer for about 10 minutes until the mussel shells open. Remove any mussels which do not open and discard.
Drain, but reserve the liquid and strain. Remove the mussels from their shells, reserving the shells for garnishing.
Meanwhile cook the pasta in rapidly boiling salted water until just done and drain.
Heat the remaining olive oil and sauté the onion and garlic until tender. Add the olives and tomatoes as well as the drained liquid and bring to the boil. Simmer for 10 minutes. Stir in the mussels and season. Heat through.
Spoon the pasta onto individual plates and spoon the mussel sauce on top. Garnish with fresh parsley sprigs and mussel shells. Serve hot with grated Parmesan cheese and fresh bread.
Serves 4.