Instructions:

• In a pot with a lid, steam the mussels with white dry wine, 1 clove of garlic, 1 medium onion cut into strips and the parsley stalks, leave for just a few minutes and then when the mussels open, remove their flesh and juice from their steaming. In a small pot, we saute our pasta with a little olive oil so that it becomes "glossy" and then we extinguish it with the juices from the mussels and the juices from the sea urchin drain.
• Boil our "couscous" for about 10 minutes and just before the end of boiling, puree it with half the amount of sea urchin and a little butter. Add fresh onion and fresh tomato.
• Adjust the taste with salt and pepper and serve with a little sauce made of black garlic parsley oil (whipped in a mixer black garlic - parsley - olive oil).