Strain the fashion watermelon juice, dilute the agar-agar in it and bring it to a gentle boil, stirring little by little. We load a syringe with the resulting liquid and fill the tubes that we will have placed in water with plenty of ice. With the other syringe we introduce air into the tube so that the spaghetti already formed at the other end comes out.
For the cream, mix all the ingredients together and plate, placing the tinned mussels on and around the spaghetti.
Discover the recipes designed by chef Josué Rodríguez and his team at Garum restaurant in Adra (Almería) here at www.elblogdesandiafashion.com.