Spaghetti with tomatoes and mussels

Tinned tomatoes, fresh mussels and a splash of white wine combine to great effect in Paul Youngs speedy supper
By Paul Young
Spaghetti with tomatoes and mussels
  • Rating:
  • Serves: 2 as a main course, 4 as a starter
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 kg mussels
  • 1 splashes white wine
  • 400 g spaghetti
  • 1 handfuls flat leaf parsley, chopped, to serve

For the sauce

  • 1 dashes of olive oil
  • 2 cloves garlic, sliced
  • 600 g canned chopped tomatoes


1. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.

2. Heat a wide, heavy-based saucepan over a medium heat. Add the mussels and the wine and allow the mussels to steam in their own juice and the wine for about 2 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Set aside.

3. While the mussels are steaming, cook the spaghetti in a saucepan of boiling salted water until tender to the bite - about 5-8 minutes (or according to packet instructions). Drain the spaghetti.

4. For the sauce, heat the olive oil in a saucepan, add the garlic, tomatoes and salt and pepper, to taste, and simmer for about 5 minutes.

5. Add the mussels and their juice to the sauce and heat through. Serve the mussels on a bed of spaghetti and sprinkle with chopped parsley.

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