Spaghetti with mussels and tomato souse

Almost every night I ate spaghetti with mussels This dish evokes so many memories , but of the sea and the sunshine of that beautiful coastline



This combination of mussels with plenty of garlic, parsley  and white wine was inspired by the Sardinian where I was live before. I usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving…but then again, who wants to be elegant? Enjoy!











Ingriedens :

(Serves four)

500g mussels

Olive oil

1 small onion, 

3 cloves of garlic

½ tsp dried or fresh red chilli, chopped

1 tin chopped tomatoes

375g spaghetti

2 tbsp fresh flat leaf parsley, chopped

sole and pepe .

Metoth :

Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife. Allow them to sit in cold water for 10 minutes to remove any grit. Then in a hot, dry pan, add the mussels, place a lid on and steam them for around five minutes, until they open.

Take them off the heat, allow them to cool slightly and remove their shells. Put them to one side in a bowl, covered in their own cooking juices.

In a frying pan, add two tablespoons of olive oil. Chuck in the onion, garlic and chilli, and sauté until soft, but not browned. Add the tomatoes and simmer for 10 minutes until you have a nice, thick sauce.

While the sauce is cooking, put the spaghetti in a large pan of boiling, salted water. Cook as per packet instructions.,,al dente"

When the pasta is ready, drain from the water and mix with the tomatoes and mussels. Finish with the parsley and serve immediately.