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Garlicky Mussel Pasta

A quick week-night meal which feels more like a feast than a quick dinner. Bags of flavour from tomatoes, garlic and mussels, with the pasta helping you to feel fuller for longer.

My recipe is:

  • Deliciously fishy

Why should your recipe win?
It's simple, tasty & filling. Uses minimal ingrediants so flavour can burst out. Mussels are under used, a sustainable source & should be promoted. It's a relatively cheap meal - feels more expensive & luxurious. Can easily be used as a regular mid-weak supper or a dinner party bulked out with a mixed salad and Waitrose sundried tomato garlic bread. Because there's shells it makes you sit down at a table and chat to who your eating it with - something which we're forgetting to do.

  • Total time: Max 10 mins prep + At most 15 mins cooking

Serves: 2


  • Olive oil
    Small punnet of Cherry Tomatoes
    4 spring onions or 2 shallots
    1 or 2 garlic cloves
    Packet of vacummed packed mussels in Garlic Butter
    Dried Spagetti or linguine


  1. clean & slice tomatoes & onions. In a pan gently heat a small drop of olive oil, add tomatoes, onions and garlic (crushed). In separate pan add boiling water and cook pasta as per instructions. Slowly fly toms, onions and garlic until a juicy soft consistency (about 5 mins) Add mussels and cover. Add a couple of spoonfuls of liquid from pasta to loosen sauce if nec. Follow instructions on packet for heating mussels. Drain pasta and serve, place mussel mixture over pasta and serve.

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3 stars