Spaghetti with mussels
Rachel Phipps shows how to create a Mediterranean feast in minutes with her irresistible spaghetti with mussels recipe, also known as Spaghetti alle cozze in bianco. Perfect for a quick after work meal, it can served up in just 15 minutes and mainly uses store cupboard ingredients.
Ingredients
Spaghetti with mussels
- 200g of spaghetti
- 500g of mussels , cleaned
- 4 garlic cloves , finely chopped
- 3 tbsp of extra virgin olive oil
- 2 pinches of dried chilli flakes
- 1/2 lemon
- 2 handfuls of flat-leaf parsley , roughly chopped
- sea salt
Method
1
Cook the pasta in a pan of salted water until al-dente. This should take about 15 minutes. Meanwhile, steam the mussels open in a large lidded saucepan. Once the shells have opened, set aside, reserving the mussel cooking juices
2
Heat the oil in a large frying pan, then fry the garlic and chilli flakes until the garlic is tender and just starting to brown. Add the reserved mussel liquid, then simmer until you have a thin sauce
3
Drain the spaghetti and add it to the pan, along with the mussels. Stir until everything is combined, then stir in the parsley, lemon juice and a generous seasoning of sea salt. Serve straight away in a warm bowl
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Spaghetti with mussels
