Name: Spaghetti with mussels and chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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 stale white baguette, cut into small cubes (about ½); 50 ml extra-virgin olive oil; 1 garlic clove, crushed

Spaghetti with mussels and chilli

Australian Gourmet Traveller recipe for spaghetti with mussels and chilli.

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

“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 here.

Ingredients

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 stale white baguette, cut into small cubes (about ½)

50 ml extra-virgin olive oil

1 garlic clove, crushed

Method

Main

1.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.

2.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.

3.Boil spaghetti in a large saucepan of salted water until al dente (5-7 minutes), then drain.

4.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.