Spaghetti with Spicy Mussels

Charmaine Lu -
  • 500g live mussels, scrubbed
  • 200g spaghetti
  • 25g butter
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • ¼ tsp chilli flakes
  • 1 bay leaf
  • 2 tbsp chopped parsley
  • 200ml dry white wine
  • Melt the butter in a large saucepan with the oil. Add the garlic, chilli, onion and bay leaf and cook for 5 mins to soften. Cook the pasta for 10 mins in boiling salted water, until al dente.
  • Meanwhile, add the mussels to the pan with the onion mixture and tip in the wine and parsley. Season, pop the lid on, and shake the pan thoroughly. Cook for 5 mins or until all the mussels have opened (discard any that remain closed). Drain the spaghetti and toss with the mussels and their wine sauce, then serve in deep bowls with a scattering of parsley to finish.
25 mins
2 serving