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.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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