Spaghetti with Mussels, Chilli and White Wine Sauce

As you all know I have a love affair with mussels and am always on the look out for another recipe to try.  When I saw this recipe, which was originally for Vongole (Clams) I just knew it would be perfect with mussels.

This was not only a recipe jam packed with flavour but it was a very simple dish to pull together.  The fresh flavours of the tomatoes, capsicums, garlic along with a hint of chilli make this a perfect italian dish.

Spaghetti with Mussels, Chilli and White Wine Sauce

(recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

300 grams spaghetti

1 kgs mussels, debearded, rinsed and drained

1 tablespoon olive oil

250 grams cherry tomatoes, halved

1 brown onion, thinly sliced

1 red capsicum, finely chopped

4 garlic cloves, crushed

1 long fresh red chilli, finely chopped

1/3 cup reduced salt chicken stock

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf parsley leaves

1/4 cup coarsely chopped fresh basil leaves

Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, or until just tender.  Drain.

Meanwhile, place mussels in a large saucepan over high heat.  Cover with a tight fitting lid.  Cook, shaking pan occasionally, for 5 minutes or until mussels open.  Remove mussels from pan with a slotted spoon, discarding any liquied and any mussels that do not open.

Heat oil in a large, deep frying pan over medium high heat.  Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring for 5 - 7 minutes or until capsicum and onion have softened.

Add stock and wine and bring to the boil.  Stir in parsley and basil.  Add pasta and mussels.  Toss gently to combine.  Serve.

(Click here for a printable version of this recipe)