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Jess Lacey
Course Main
Cuisine Italian
Servings 2


  • 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


  • 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.