Spaghetti with mussels

Serves 2
15 minutes


Spaghetti with mussels

  • 200g of spaghetti
  • 500g of mussels, cleaned
  • 4 garlic cloves, finely chopped
  • 3 tbsp of extra virgin olive oil
  • 2 pinches of dried chilli flakes
  • 1/2 lemon
  • 2 handfuls of flat-leaf parsley, roughly chopped
  • sea salt


Cook the pasta in a pan of salted water until al-dente. This should take about 15 minutes. Meanwhile, steam the mussels open in a large lidded saucepan. Once the shells have opened, set aside, reserving the mussel cooking juices
Heat the oil in a large frying pan, then fry the garlic and chilli flakes until the garlic is tender and just starting to brown. Add the reserved mussel liquid, then simmer until you have a thin sauce
Drain the spaghetti and add it to the pan, along with the mussels. Stir until everything is combined, then stir in the parsley, lemon juice and a generous seasoning of sea salt. Serve straight away in a warm bowl