Mussels & Spaghetti

Name: Mussels & Spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

10 minutes + 25 minutes

Serves 4

Seafood Mussels Spaghetti Tomato Pasta Parsley Easter

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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.
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