15-Minute Spaghetti With Tomato and Mussels

April 12, 2012

This quick and easy pasta recipe is bursting with plump, tasty mussels which are cheap, sustainable and good for you. Plus it only takes 15 minutes to make!

Serves: 4


500g thin spaghetti

1kg mussels

3 cloves garlic, smashed

1/2 glass white wine

Few sprigs thyme or rosemary

1 punnet cherry tomatoes, halved


1. Cook the pasta till al dente, reserving a cup of pasta cooking water.

2. While the pasta is cooking, in a large pot, heat 1 Tablespoon olive oil over medium-high heat and add the garlic. When starting to sizzle, add the mussels, herbs and white wine and put a lid on the pot. The mussels will take about 3 minutes to cook. Remove the mussels but keep the liquid. You can remove the mussel meat from the shell, or keep them shelled. Discard any mussels that do not open.

3. Add the cherry tomatoes to the mussel broth and cook over medium-high heat for 5 minutes, until starting to soften. Season with pepper and a little salt. Stir the cooked spaghetti through the sauce and add the mussels. Serve.

What’s your favourite pasta dish?

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