Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. 

Put the tomatoes and baby leaves in a large bowl and set aside for later.

Drain the mussels in a colander.

When your pan of water is boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in another large saucepan with a tight-fitting lid on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins.

Add the garlic and fry for 30 secs. 

Stir the water for the sauce (see pantry for amount), vegetable stock paste and the drained mussels into the shallot pan. 

Pop a lid on and cook until piping hot, 5 mins.

Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout.

When the mussels are cooked, using a slotted spoon, carefully remove the mussels from the sauce and transfer to a medium bowl. Cover to keep warm. 

Stir the creme fraiche, butter (see pantry for amount) and half the parsley into the saucepan with the sauce. Simmer until piping hot, 1-2 mins. 

Stir the drained linguine and grated hard Italian style cheese into the sauce until well combined.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

When everything's ready, add the balsamic glaze and a drizzle of olive oil to the tomatoes and leaves. Toss together.

Share the creamy linguine between your bowls. Top with the mussels and remaining parsley. 

Serve the salad on the side.