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Mussels & Spaghetti

Seafood, Mussels, Spaghetti, Tomato, Pasta, Parsley, Easter
10 minutes + 25 minutes
Serves 4

Ingredients

  • 4 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • zest of 1 lemon
  • 3 rashers bacon, diced 2cm
  • 24 mussels, scrubbed and debearded
  • 250 g cherry tomatoes, halved
  • 400 g spaghetti
  • 2 Tbsp chopped parsley
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Method

Heat a large deep frying pan over moderate heat. Add the oil, onion, garlic, zest and bacon. Fry gently, without browning, for 10 minutes or until the onion is soft.

Add the mussels and tomatoes, cover and cook until the mussels open.

Meanwhile, cook the spaghetti as per packet instructions in plenty of well salted water until al dente or tender to the bite.

Drain and add to the mussels and parsley.

Mix well and serve.

SMART TIP

Before using live mussels, scrub the shells well with a brush or clean pot scourer and remove the beard, by pulling it towards the rounded end of the shell until it detaches.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

Tips

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How to Cook Perfect Pasta

10 minutes + 25 minutes
Serves 4

Ingredients

  • 4 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • zest of 1 lemon
  • 3 rashers bacon, diced 2cm
  • 24 mussels, scrubbed and debearded
  • 250 g cherry tomatoes, halved
  • 400 g spaghetti
  • 2 Tbsp chopped parsley
Buy these ingredients now

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