Speedy spaghetti with mussels, garlic & parsley

Cook 180g spaghetti according to pack instructions. Meanwhile, heat 2 tbsp olive oil in a deep, wide pan, then add 250g frozen vegetables.

Generously season and sweat over a medium heat until soft and caramelising. Open both packs of mussels, tip the sauce into the vegetables, then boil to reduce a little.

Add the mussels, cover, then cook for 5 minutes, stirring often, until piping hot. Discard any mussels that remain closed. Fold in a handful of finely chopped parsley.

Drain the pasta and add to the sauce with a few tablespoons of cooking water over a gentle heat. Serve in wide bowls, with cracked black pepper and more chopped parsley.