Spaghetti at the flagship of the famous Bagno La Bussola Restaurant in Versilia

A recipe to suck on. Cooking to believe!

Welcome to the beach of La Bussola, a name that doesn't need many nativity scenes: a cult place of the Dolce Vita versiliese, La Bussola has always been frequented, since the 50s, by the national and international Jet Set.

Along a wide beach, bathed by the sea of Marina di Pietrasanta, stands the bathing establishment Bussola Club Versilia, which offers every kind of comfort to pamper its customers.

The pride and joy is the famous restaurant overlooking the sea, which offers magnificent fish dishes, truly unforgettable.

Soul of the kitchen, the chef Michele Cesararari, who, in excluse for us, gives us an easy and really delicious recipe.
Ingredients for 4 people:
1 kg of mussels
2 egg yolks
Procedure:
Clean and wash the mussels well, open them in a covered pot. Remove the cores, chop them finely; brown them in a pan with oil, garlic, parsley stalks, chilli pepper, lemon peel; wet with white wine; add half of the water out of the mussels and sauté everything in the pan with the spaghetti al dente. Beat well, add the beaten egg yolks in the remaining water and finely chopped parsley. Serve hot, very quickly.