Monday, 2 April 2012

Mussels and spaghetti

We loves mussels and spaghetti, so what a great combo!

I picked up a kilo of mussels from Morrison's on Sunday, which are usually quite good but these ones not so much. They were not big and plump juicy things like they usually are. But the simple sauce that was made was still tasty.

Usually I just do the onion, garlic and white wine thing but I didn't have any white wine and fancied something a little different.

What you need
  • 1kg mussels - cleaned with the stringy bits removed. Chuck any open or broken ones
  • 1 small onion - chopped finely
  • 2 cloves of garlic - peeled and chopped finely
  • 1 carton of chopped tomatoes (around 300g)
  • Butter - around 50g
  • Some chopped flat leaf parsley if you have or want
  • Spaghetti - enough for 1½

What to do
  1. Prepare the mussels
  2. Put the water on for the spaghetti - and cook as per packet when water is ready. 
  3. Chop the onion and garlic 
  4. Fry the onion and garlic in a large pan (that had a lid) with the butter make sure it doesn't burn. You want it to turn golden.
  5. Add the mussels and give it a big stir and shake. 
  6. Add the chopped tomatoes and season. 
  7. Cover with pan lid with a medium heat for about 5/6 mins.
  8. When pasta is done drain and put in a large serving dish. If your arteries allow add a knob of butter to the pasta and give a good mix.
  9. Check the mussels give another stir and shake. If they are all open add some freshly ground pepper and if you have some chopped flat leaf parsley 
  10. Give a good stir and shake of the plan
  11. Pour into the serving dish with the pasta
  12. Serve immediately - don't eat any that are not open

We tend to eat the mussels first then the pasta. If it was just me I would have added some chili to it as well.


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