Curried Mussel Spaghetti
Curried Mussel Spaghetti



  • 140g spaghetti, cooked al dente
  • 1 tbsp butter
  • 1 chopped onion
  • 2 tsp curry powder
  • 2 sliced garlic cloves
  • 500g fresh mussels, cleaned
  • 100ml dry white wine
  • 4 tbsp heavy cream
  • Chopped coriander, to serve
  • Melt the butter in a large lidded pan, and cook the onion for about 7 mins. Add the garlic and curry powder, and cook for a minute more. Turn up the heat, tip the mussels into the pan and add the wine. Cover with the lid, cook for 5 mins, shaking the pan now and again. Remove the opened mussels with a slotted spoon and set aside.
  • Stir the cream into the cooking liquor and boil for 30 seconds. Season liberally with black pepper, return the mussels to the pan, and add the coriander and spaghetti. Toss well, and serve immediately.
15 mins
2 serving

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