Waitrose and Partners
Spaghetti with chilli & parsley mussels

Spaghetti with chilli & parsley mussels

Find your midweek seafood fix with our plump, ready-cooked Scottish mussels. They require zero prep, and come packed in juices that help to build a lip-smacking pasta sauce.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp Essential Olive Oil
  • 2 clove/s garlic, finely chopped
  • 2 red chillies, thinly sliced, deseeded if liked
  • 400g can Essential Chopped Tomatoes In Natural Juice
  • 300g essential spaghetti
  • 2 x 200g pack cooked Scottish mussels
  • 25g pack flat leaf parsley, leaves finely chopped


  1. Heat the oil in a large saucepan, then cook the garlic and chillies for 2 minutes. Stir in the tomatoes and simmer for 15 minutes, until thickened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 8-10 minutes until tender.

  2. Five minutes before the pasta is done, stir the mussels and their juices into the tomato sauce and simmer for 5 minutes, until the mussels are piping hot. Check the seasoning.

  3. Drain the spaghetti and return to the pan. Stir in the chopped parsley and a ladleful of the tomato sauce, then divide between serving bowls. Spoon the mussels (discarding any that remain closed) and remaining sauce over the spaghetti to serve.

Cook’s tip

Mussels are naturally salty, so don’t season the sauce until after they’ve gone in.


Typical values per serving when made using specific products in recipe


1,367kJ/ 324kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating