Speedy mussel spaghetti
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Speedy mussel spaghetti
A cheat’s freezer version of spaghetti vongole, using ready-cooked and shelled mussels. On the table in
15 minutes, it’s ready to enjoy with the rest of the bottle of wine that you’ve opened! You could also use frozen baby scallops instead, or even prawns
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
472Kcal
Fat
14gr
Saturates
5gr
Carbs
57gr
Sugars
4gr
Fibre
6gr
Protein
18gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g spaghetti or linguine
- 1 tbsp olive oil
- 1⁄2 tbsp frozen chopped garlic
- 1 tsp frozen chopped chilli, optional
- 1 large or 2 medium tomatoes, optional, deseeded and diced
- 2 tbsp frozen chopped parsley
- 100ml white wine
- 1 x 300g pack frozen cooked mussels
- a knob of butter or 1 tbsp olive oil
- a squeeze of lemon juice
Step by step
- Cook the spaghetti in salted boiling water for 10-12 minutes or until al dente.
- Meanwhile, heat the olive oil in a pan, add the garlic, plus the chilli if using, and cook for 1-2 minutes until aromatic. Add the diced tomato if using, the parsley and white wine. Bring to the boil and bubble vigorously for 1-2 minutes, or until most of the liquid has evaporated. Tip in the mussels, reduce the heat to medium and cover the pan. Cook for 4-5 minutes until heated through, giving the pan an occasional shake.
-
Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta and the butter (or extra oil) through the mussel sauce, adding a little of the pasta water if needed to get a glossy, coating consistency sauce. Add a squeeze of lemon and check the seasoning then divide between 2 warmed bowls and serve immediatelyTipSkip the butter and use olive oil to finish, if required for dairy-free.
