Ingredients
Scale
- 2 o mussels (cleaned and checked)
- 125 ml white wine
- 1 small onion (finely chopped)
- 4 cloves of garlic (finely chopped)
- 1 tin of chopped tomatoes (Italian preferably, they really do taste better)
- A pinch of sugar
- A pinch of chilli powder (or more if you like things spicy)
- Salt and pepper
- Olive Oil
- 1 Tablespoon chopped fresh parsley (optional)
Instructions
- Saute the onion with a little olive oil in a medium frying pan over medium heat for 10 minutes until softened, but not coloured.
- Add the garlic and cook for 2-3 minutes, stirring frequently to make sure it doesn’t burn.
- Meanwhile, in a large pot with a lid, bring the wine to the boil.
- Add the mussels, and cook for 3-4 minutes until all are open (one or two may stay closed, if they do, discard them).
- Add the tomatoes to the garlic and onion.
- Strain the mussel cooking liquid and add gradually to the tomato sauce.
- Cover the mussels with tinfoil and keep warm.
- Cook the tomato sauce over a medium-high heat in the frying pan until reduced and with a thick paste consistency(approximately 10-12 minutes).
- Meanwhile, cook the spaghetti in boiling salted water.
- Add the chilli, sugar, salt and pepper to the tomato sauce and adjust the seasonings to your taste.
- Add the mussels for the last minute or two of cooking the sauce.
- You can either remove them from their shells, or leave them in. I like to go 50/50.
- Drain the pasta, but don’t dry it too thoroughly, and mix it with the mussels and sauce
- Garnish with chopped parsley if using.
- Serve immediately.
- Category: Main
- Cuisine: Italian