To begin, peel the potatoes and chop into chunks. Boil in salted water until tender and mash-able

Meanwhile, sauté the garlic in a saucepan with some extra virgin olive oil. Add the mussels to the pan with 330ml boiled water, turn up the heat and cover with a lid. Cook until the shells have opened (for about 5 minutes). Drain the mussels, pass the liquid through a fine sieve and set aside

Remove and discard the shells and stuff the mussels with the julienned tomatoes

Pass the potatoes through a ricer and combine with a little extra virgin olive oil until you have a smooth purée. Season with salt and lemon zest

Cook the pasta until al dente in salted water, then drain and return to the pan with the cooking water of the mussels to finish off. Add the picked thyme leaves and stir

Spoon the potato purée into 4 soup bowls and top with the pasta. Garnish with the mussels and some fresh thyme leaves