Seafood Carbonara

Wash the parsley, dry it, and chop it: you need a tablespoon.

Clean the clove of garlic and the onion: slice the onion thinly.

Set all these ingredients aside.

Remove the beard from the mussels and wash them thoroughly under running water.

Eliminate any mussels that are already open.

Place the mussels in a large saucepan, cover them with cold water, and put the saucepan on the stove: let them open over high heat for 5 minutes.

Then strain the cooking liquid from the mussels and set it aside; remove the mussels from their shells.

Eliminate any mussels that remain closed.

Bring slightly salted water to a boil in a pot.

In a pan, sauté the garlic clove and the finely chopped onion in oil.

Add the cooking water from the mussels and the shelled mussels, and cook for 2-3 minutes.

When the water in the pot boils, cook the pasta until al dente.

While the pasta is cooking, break the eggs into a cup, separate the yolks from the whites, and mix the yolks with the parsley.

Drain the pasta al dente and add it to the sauté pan, add the yolks mixed with parsley, a bit of salt, and a generous grind of white pepper.

Cook everything over moderate heat until the yolks begin to thicken.

Serve immediately.