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Provençal mussels with spaghetti
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150g essential Waitrose spaghetti
2 tbsp olive oil
1 small fennel bulb, thinly sliced, fronds reserved
1 essential Waitrose courgette, roughly chopped
3 vine tomatoes, roughly chopped
500g Waitrose Scottish mussels in garlic butter
1. Boil the spaghetti for 10 minutes or until al dente. Meanwhile, heat the oil in a large pan with a lid. Add the fennel and soften for 5 minutes, then add the courgette and cook for 5 minutes more, until the courgette is just tender but still green. Drain the pasta, then set aside.
2. Turn up the heat under the vegetables, add ½ the chopped tomatoes and sizzle for 1 minute. Add the mussels and their sauce, then immediately cover. Cook for 4-5 minutes, shaking the pan a few times. Discard any mussels that haven’t opened.
3. Toss the pasta and remaining tomatoes through the mussels and their liquor. Season, then divide between wide bowls. Scatter with the fennel fronds and serve.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.