"We used Mount Martha mussels that had been harvested the morning before we bought them," says Hafner. "And that's the thing about mussels - for them to be fantastic they really have to be super-fresh."
Get Mitch's basic pasta recipe <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/2/basic-pasta-recipe/">here</a>.
Get Mitch's basic pasta recipe <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/2/basic-pasta-recipe/">here</a>.