Rodrigo de la Calle.
1 tray Bimi, olive oil, ½ kilo seasonal mussels, 2 cloves garlic and half a lemon.
- in a skillet over a medium heat, add oil and allow to heat up.
- Then add the bimi, the sliced garlic and the mussels.
- Stir constantly so it cooks through.
- Once the bimi is almost ready, squeeze the half lemon and pour the juice into the pan.
- Leave to stand for 2 minutes and serve.