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Garlic and White Wine Mussels with Fresh Spaghetti

article.title
PREP TIME
minutes
10mins
COOK TIME
minutes
20mins
NUMBER OF SERVINGS
persons
4
DIFFICULTY
difficult
Moderate

INGREDIENTS

16-18 fresh green lip mussels

400g Delmaine Fresh Spaghetti

325g Delmaine Pomodoro Sauce

2 sprigs fresh thyme

½ cup fresh basil chopped

1 small onion, finely diced

2 cloves garlic crushed

150ml white wine

Salt & pepper to taste

Olive oil to cook

DIRECTIONS

Clean the mussels under cold running water, removing the beards and any extraneous material. Discard any that are already open. Heat a tablespoon of olive oil in a large frypan on a medium heat, add the thyme and garlic and cook off. Add the mussels and then pour in the white wine. Cover the pan and cook until the mussels have opened. Discard any that don’t open. Cook pasta according to instructions on pack. Remove thyme sprigs and mussels from frypan. Add onions and fry until clear. Add sauce to pan and stir through basil, season with salt and pepper. Return mussels to sauce and coat thoroughly, then remove again. Add pasta to sauce and stir through. Serve spaghetti with mussels on the side in half shell