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Mussels & Spaghetti
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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How to Cook Perfect Pasta
Method
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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.
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Add the mussels and tomatoes, cover and cook until the mussels open.
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Meanwhile, cook the spaghetti as per packet instructions in plenty of well salted water until al dente or tender to the bite.
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Drain and add to the mussels and parsley.
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Mix well and serve.
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SMART TIP
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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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