Myopia, also known as near-sightedness and short-sightedness,[5] is an eye disease[6][7][8] where light from distant objects focuses in front of, instead of on, the retina.[1][2][7] As a result, distant objects appear blurry while close objects appear normal.[1] Other symptoms may include headaches and eye strain.[1][9] Severe myopia is associated with an increased risk of macular degeneration, retinal detachment, cataracts, and glaucoma.[2][10]

Myopia, or nearsightedness, is a condition where things that are far are harder to see.8 Myopia results from an abnormal elongation of the eyeball, which leads to a refractive error, blurring objects viewed at a distance. In other words, distant objects appear blurry until they are brought close to the eyes.9  Imagine sitting in the back of a classroom and not being able to see the writing on the board.

In the U.S., 40 percent of kids have myopia, compared to just 20 percent three decades ago, according to the American Academy of Ophthalmology.10 By 2020, The World Health Organization (WHO) projects 2.5 billion people worldwide will be myopic, and by 2050 myopia is expected to affect half the world’s population.11 [Read: I’m a parent why haven’t I heard of myopia?]

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion cut into 1/4-inch dice
2 garlic cloves minced
4 thyme sprigs
3/4 cup dry white wine
1/4 cup Pernod
36 mussels about 2 pounds
3/4 cup heavy cream
Kosher salt and freshly ground pepper
1/2 pound dried tagliatelle
1 tablespoon coarsely chopped tarragon leaves plus a few whole leaves for garnish
Coarse black and white salts for garnish

Instructions
In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the thyme sprigs, wine and Pernod and bring to a boil. Stir in the mussels, cover and cook over moderate heat until they open, about 3 minutes. Transfer the mussels to a bowl, discarding any that do not open.
Boil the liquid in the skillet over moderately high heat until reduced by half, about 2 minutes. Stir in the cream and simmer just until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Discard the thyme sprigs and stir in the mussels along with any accumulated juices. Season with kosher salt and pepper.
In a large pot of boiling salted water, cook the tagliatelle until al dente; drain well. Add the pasta and the chopped tarragon to the skillet; toss to coat thoroughly with the sauce. Transfer the pasta and mussels to a large bowl. Garnish with the tarragon leaves and the black and white salts and serve.