Name: Fresh mussel spaghetti
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 400 g mussels cleaned; 200 g pasta spaghetti; 2 Tbs fresh chillies 573; 1 onion finely chopped; 2 cloves garlic cloves, finely chopped; 1 red chilli large, deseeded and finely chopped; 1 cup wine white; fresh parsley chopped; fresh basil torn; sea salt and freshly ground black pepper; lemon juice

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Ingredients (11)

400 g	mussels — cleaned
200 g	pasta — spaghetti
2 Tbs	fresh chillies — 573
1	onion — finely chopped
2 cloves	garlic — cloves, finely chopped
1	red chilli — large, deseeded and finely chopped
1 cup	wine — white
	fresh parsley — chopped
	fresh basil — torn
	sea salt and freshly ground black pepper
	lemon juice

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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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