Spaghetti Cozze (Mussels)
Pasta, Cornish Mussels and a Spicy Italian Sauce. A classic trio - as consummate as the Three Tenors, as harmonious as the Bee-Gees and as dazzling as Destiny’s Child - Perfect
- Dish Type: Main
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 10 mins
- Difficulty: Easy
- Cuisine type: Italian
Ingredients
- 1kg Cornish Mussels
- 250g spaghetti
- 200g spicy tomato sauce
- 20g flat leaf parsley
Method
- Wash your mussels thoroughly and de-beard them, discarding any that are cracked, or that stubbornly stay open when tapped.
- Bring a large pan of salted water to the boil and add the spaghetti. Give it a good stir and boil for approximately 1 minute less than you would normally cook it for (around 9 minutes - it should be “Al Dente”). Stir occasionally to prevent it sticking.
- Warm a separate saucepan, big enough to take both the mussels and spaghetti. Place the mussels inside and place a lid on top. As the mussels start to pop open, add the spicy tomato sauce and give everything a good shake and stir.
- When the pasta is cooked, drain and add the pasta to the sauce and mussels on a low heat.
- Finely chop your parsley.
- To serve, divide the pasta and mussels between two bowls, spooning over the remaining sauce and garnish liberally with chopped parsley.
Nutrition per serving
- Per Serving 665kcal / 2804kj
- Fat 10.9g
- Saturates 1.7g
- Carbs 97.6g
- Sugars 16.2g
- Protein 31.1g
- Salt 1.78g
