Spaghetti with mussels and chilli
Prep time = 15 mins
Cooking time = 15 mins
Spaghetti with mussels and chilli | serve to the middle of the table in the pan with crusty bread!
- 375g pkt dried spaghetti
- 100g butter
- 6 cloves garlic, chopped
- 1 brown onion, diced
- 3 long red chillies, seeded and finely chopped
- 1kg live, pot-ready mussels
- 2 ripe, red tomatoes, chopped
- 1 cup white wine
- 8 shallots (green onions), finely sliced
- 1 bunch flat leaf parsley, roughly chopped
- Juice and zest of 1 lemon
- 2 birdseye chillies, seeds intact, sliced finely
STEP 1 | In a large pot of rapidly boiling salted water, cook the spaghetti to packet directions.
STEP 2 | Heat a wide pan (one with a lid) over medium heat and melt the butter. When the milk solids in the butter start to brown, add the garlic, shallots and chillies and sauté for a minute or two until soft and fragrant.
STEP 3 | Turn the heat up to medium high and add the mussels (with any liquor from the packet), tomatoes and wine. Put the lid on the pot and bring to the boil. Reduce the heat and allow to simmer for 6-8 minutes. Most (if not all) of the mussels will open – throw away any that don’t.
STEP 4 | Remove the pan from the heat. Using a pair of tongs, remove the mussels to a separate bowl. With a pair of tongs, move the spaghetti from the pot to the pan, draining briefly. Toss through the shallots, parsley, lemon juice and zest and stir thoroughly to coat the spaghetti. Nestle the mussels back among the spaghetti and scatter with birdseye chilli slices.
STEP 5 | Serve to the middle of the table in the pan with crusty bread.