Chilli, fresh tomato and mussel pasta

Chilli, fresh tomato and mussel pasta

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  • 4
  • Easy
  • Fat conscious Heart friendly Pescatarian


  • Olive oil
  • 1 red chilli, chopped
  • 2 cloves crushed garlic
  • 1/2 onion, chopped
  • Leeks, chopped
  • 300 g mussels
  • 250 g spaghetti
  • Parmesan

Cooking Instructions

To a pan over a medium to high heat, add 2 T olive oil, the chopped red chilli, crushed garlic, chopped onion and leeks.

Fry until fragrant. Add the mussels, put the lid on the pan and cook for 5 minutes, or until all the mussels have opened.

Discard those mussels that do not open.

Cook the spaghetti following the package instructions until al dente. Add the spaghetti and toss with the mussels.

Serve in deep bowls, topped with plenty of freshly grated Parmesan.

Cook's tip: Here are some more ideas for using mussels, clams, scallops and oysters in cooking.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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