Chef's Recipes

Spaghetti with mussels and chilli

Australian Gourmet Traveller recipe for spaghetti with mussels and chilli.

By Brigitte Hafner & Daniel Whelan
  • Serves 4
  • 15 mins preparation
  • 30 mins cooking
Spaghetti with mussels and chilli
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="">here</a>.


  • 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)
  • 200 gm stale white baguette, cut into small cubes (about ½)
  • 50 ml extra-virgin olive oil
  • 1 garlic clove, crushed


  • 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.


Drink Suggestion: Peroni Nastro Azurro beer or Pieropan Soave. Drink suggestion by James Broadway