Name: Spaghetti with mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram spaghetti; 2 tablespoon olive oil; 3 clove garlic, crushed; 1/2 cup (125ml) dry white wine; large pinch of saffron; 1 kilogram mussels, scrubbed; 3 large tomatoes, diced; 1/4 cup finely chopped parsley lemon wedges, to serve; lemon wedges, to serve

Spaghetti with mussels

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

400 gram spaghetti

2 tablespoon olive oil

3 clove garlic, crushed

1/2 cup (125ml) dry white wine

large pinch of saffron

1 kilogram mussels, scrubbed

3 large tomatoes, diced

1/4 cup finely chopped parsley lemon wedges, to serve

lemon wedges, to serve

Method

1.Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain.

2.Meanwhile, heat oil in a saucepan on low. Cook garlic for 1 minute, until fragrant. Increase heat and add white wine and saffron. Bring to boil and add mussels.

3.Cook, covered, for 5-7 minutes, shaking pan occasionally, until mussels open. Set aside 1/4 of mussels in shells. Remove remaining mussels from shells and return to pan with tomato and spaghetti. Heat for 1-2 minutes, until heated through.

4.Serve pasta with reserved mussels, parsley and lemon.

When scrubbing, discard any mussels with damaged shells and any that don’t close when gently tapped. Pullout the piece of weed (the beard) from the side.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%