Spaghetti with Mussels


1kg mussels
1 cup dry white wine
¼ cup extra virgin olive oil
4 tsp chopped garlic
300g can chopped, drained tomatoes
4 tbsp chopped parsley
½ tsp chopped red chilli
450g spaghetti

Place mussels in a large saucepan and pour in white wine. Cook, covered, over high heat 2-3 minutes. Remove from heat, strain juices and set aside.

Combine oil and garlic in a saucepan and cook over medium heat until garlic turns a pale golden colour. Add tomatoes and stir, then add the mussel juice and increase heat and cook until reduced by half. Add parsley, chilli and mussels. Stir and season to taste.

Cook spaghetti in plenty of lightly salted boiling water until al dente. Drain and toss with prepared mussels.

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Midwest Foods Dubbo