© J Sainsbury plc 2020
Chilli mussels with spaghetti
Mussels are easy to prepare and work brilliantly in this quick dish
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 cloves of garlic, finely chopped
- 175 g jar of Spanish anchovy stuffed olives, drained and roughly chopped
- 1 red chilli, chopped
- 390 g carton of Italian chopped tomatoes with basil, chilli and oregano
- 335 g cherry tomatoes, halved
- 300 g spaghetti
- 1 kg live Scottish mussels from the fish counter, de-bearded
- 28 g fresh basil leaves, picked and washed
Method
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1
Heat the oil in a large lidded pan, then add the onion and cook for 5 minutes. Add the garlic, olives and chilli, and cook for a further 5 minutes. Stir in the chopped tomatoes and cherry tomatoes and cook for 8 minutes.
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2
Meanwhile, bring a pan of water to the boil, add the spaghetti and
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3
Add the mussels to the pan with the tomatoes, discarding any open ones that don’t close when tapped, then cover with a lid and simmer for 2-3 minutes.
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4
Stir in the cooked spaghetti and reserved cooking water along with the basil. Season and serve, discarding any mussels that have not opened.
