Spaghetti with mussels and chilli


"We used Mount Martha mussels that had been harvested the morning before we bought them," says Hafner. "And that's the thing about mussels - for them to be fantastic they really have to be super-fresh."

Get Mitch's basic pasta recipe <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/2/basic-pasta-recipe/">here</a>.

You'll need

100 ml dry white wine 1 kg mussels, scrubbed 200 gm dried spaghetti 50 ml extra-virgin olive oil, plus extra to serve 1 garlic clove, thinly sliced 2 small zucchini, cut into julienne ½ tsp dried red chilli flakes ½ cup (loosely packed) basil 1 tbsp finely chopped tarragon To serve: lemon wedges (optional)   Pangrattato 200 gm (about ½) stale white baguette, cut into small cubes 50 ml extra-virgin olive oil 1 garlic clove, crushed

Method

  • 01
  • For pangrattato, preheat oven to 250C. Combine ingredients in a bowl, season to taste, then scatter on an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.
  • 02
  • Bring wine to the boil in a large saucepan over high heat, add mussels, cover with a lid and shake occasionally until mussels open (4-6 minutes). Remove from heat, drain, reserving cooking liquid, and set aside. When mussels are cool enough to handle, remove from shells and set aside.
  • 03
  • Boil spaghetti in a large saucepan of salted water until al dente (5-7 minutes), then drain.
  • 04
  • Heat oil in a frying pan over medium-high heat, add garlic and sauté until pale golden (1 minute). Add zucchini and chilli and cook until zucchini is tender (1-2 minutes). Add mussels, basil, tarragon, 60ml reserved cooking liquid and pasta and toss to combine. Season drizzle with olive oil, scatter with pangrattato and serve with lemon wedges.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Peroni Nastro Azurro beer or Pieropan Soave.

Featured in

Mar 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Beef cheek recipes

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool