Fresh mussel spaghetti

Simply add herbs and fresh lemon juice, toss well and serve immediately.
 
recipe, seafood, pasta

Recipe from: 2 October 2015
Preparation time: 10 min
Cooking time: 35 min
 
 

Ingredients

 
  • 400
    g
    cleaned mussels
  • 200
    g
    spaghetti
  • 2
    Tbs
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves
    garlic , finely chopped
  • 1
    large red chilli, seeded and finely chopped
  • 1
    cup
    white wine
  • generous handful flatleaf parsley leaves, roughly chopped
  • generous handful basil leaves, roughly torn
  • sea salt flakes and freshly ground black pepper
  • fresh lemon juice (optional)
Servings: Change Serving
 
 

Method

 

Rinse the mussels under cold running water and discard any that are open.

Heat the olive oil in a large pot over medium heat and sauté the onion, garlic and chilli until softened but without colour.

Meanwhile, cook the spaghetti in boiling, salted water until al dente, drain and set aside.

Add the wine to the onion, bring to the boil and simmer for 5 minutes.

Turn the heat up to high, tip the mussels into the pot, clamp on the lid and cook for 5 minutes or until steam starts gushing from under the lid and the mussels have opened. (Discard any closed mussels.)

Tip the spaghetti into the mussels, add the herbs and fresh lemon juice to taste, season, toss well and serve immediately.

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Read more on: recipe  |  pasta  |  seafood
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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