Spaghetti with mussels

all details

Chef Eugenio Maiale, from Sydney's A Tavola, serves this tasty pasta dish at home.

Spaghetti with mussels
Photo: Tanya Lake

Ingredients

  • 1.4kg mussels, scrubbed and de-bearded
  • 1 cup dry white wine
  • 6 tbsp extra virgin olive oil
  • 4 tsp chopped garlic
  • 300g can chopped, drained tomatoes
  • 4 tbsp chopped parsley
  • 1/2 tsp chopped red chilli
  • Salt
  • 450g spaghetti

Method

Place mussels in a large saucepan and pour in white wine. Cook, covered, over high heat until mussels open, removing mussels as they open with a slotted spoon and placing in a bowl. Strain juices and set aside.

Combine oil and garlic in a saucepan and cook over medium heat until garlic turns a pale golden colour. Add tomatoes and stir, then add the strained mussel juice and increase heat and cook until reduced by half. Add parsley, chilli and mussels. Stir and add salt to taste.

Cook spaghetti in plenty of lightly salted boiling water until al dente. Drain and toss with mussel sauce.

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  • Main Ingredients - Shellfish
  • Cuisine - Italian
  • Course - Main-course

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July