Spaghetti Mussels Bianco
/
Spaghetti Mussels Bianco
Recipe by Courtney Roulston
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes
Ingredients
400 g San Remo tubular spaghetti
¼ cup (60ml) Squeaky Gate extra virgin olive oil
Sea salt
black pepper
1 small brown onion, sliced into thin wedges
3 cloves garlic, finely chopped
1 long red chili, finely chopped (optional)
½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped
¾ cup dry white wine
1 kg fresh black mussels, cleaned
2 fresh truss tomatoes, deseeded, diced
1 lemon, to serve
Method
Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.
Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.
Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.
Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.
