Spaghetti with chilli & parsley mussels

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.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

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

Method

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.