Mussels & Spaghetti
- 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
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.
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.