Spaghetti with chilli & parsley mussels

Name: Spaghetti with chilli & parsley mussels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 2 clove/s garlic, finely chopped; 2 red chillies, thinly sliced, deseeded if liked; 400 g can Essential Chopped Tomatoes In Natural Juice; 300 g essential spaghetti; 200 g pack cooked Scottish mussels; 25 g pack flat leaf parsley, leaves finely chopped

Find your midweek seafood fix with our plump, ready-cooked Scottish mussels. They require zero prep, and come packed in juices that help to build a lip-smacking pasta sauce.

4 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Olive Oil
2 clove/s garlic, finely chopped
2 red chillies, thinly sliced, deseeded if liked
400g can Essential Chopped Tomatoes In Natural Juice
300g essential spaghetti
2 x 200g pack cooked Scottish mussels
25g pack flat leaf parsley, leaves finely chopped

Heat the oil in a large saucepan, then cook the garlic and chillies for 2 minutes. Stir in the tomatoes and simmer for 15 minutes, until thickened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 8-10 minutes until tender.
Five minutes before the pasta is done, stir the mussels and their juices into the tomato sauce and simmer for 5 minutes, until the mussels are piping hot. Check the seasoning.
Drain the spaghetti and return to the pan. Stir in the chopped parsley and a ladleful of the tomato sauce, then divide between serving bowls. Spoon the mussels (discarding any that remain closed) and remaining sauce over the spaghetti to serve.

Cook’s tip

Angela Hartnett prepares this recipe using chilli oil rather than fresh chillies.

Mussels are naturally salty, so don’t season the sauce until after they’ve gone in.

And to drink...

On episode 8, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with Waitrose Blueprint Greek White Wine. Made with some of Greece's best white grape varieties, it offers gentle floral aromas, ripe juicy citrus fruits and a refreshing zesty finish.

Typical values per serving when made using specific products in recipe