Spaghetti with mussels, bay and chilli
Serves: 2 as a main, 4 as a starter
Prep time: 25 minsTotal time: 
Recipe photograph by Mike English
Spaghetti with mussels, bay and chilli
Recipe by Mitch Tonks
Let mussels shine in this seafood spaghetti, lightly coated in a white wine, chilli and garlic sauce
Serves: 2 as a main, 4 as a starter
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
722Kcal
Fat
24gr
Saturates
9gr
Carbs
78gr
Sugars
7gr
Fibre
7gr
Protein
26gr
Salt
0.6gr
Mitch Tonks
Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes
Mitch Tonks
Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes
Ingredients
- 500g mussels
- 200g dried spaghetti
- 25g unsalted butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- ¼ tsp chilli flakes
- 1 bay leaf
- 200ml white wine
- 2 tbsp chopped parsley
Step by step
- Scrub the mussels clean in the sink, discarding any that don’t close when tapped firmly. Pull off any hairy ‘beards’.
- Bring a large pan of salted water to the boil, ready for the spaghetti.
- Melt the butter in a large deep saucepan with the olive oil. Add the onion, garlic, chilli flakes and bay leaf and cook for 5 minutes until the onion is starting to soften.
- Cook the spaghetti for 10 minutes or until al dente.
- Meanwhile, add the mussels to the buttery onion with the wine and parsley, plus some seasoning. Pop the lid on, shake the pan and cook over a medium heat for a few minutes until all the mussels have opened (discard any that don’t).
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Drain the spaghetti and toss with the mussels and their sauce. Season and serve in deep bowls, with a spare bowl for the shells.TipChoosing sustainable fish
By choosing seafood with the MSC (Marine Stewardship Council) blue fish logo, you’re supporting independently certified sustainable fisheries in UK coastal waters and all around the world.
Sustainability is assessed by scientists and marine experts, to help keep fish stocks and habitats healthy, and to ensure that fishing community livelihoods are secure. Plus you can enjoy your seafood knowing that tomorrow there will be plenty more where it came from. For more information, visit msc.org.
