Description
This Spaghetti Pasta with Green-Lipped Mussels is a quick, flavorful, and elegant seafood dish perfect for weeknight dinners or special occasions. Tender green-lipped mussels simmer in a rich tomato sauce with garlic, fresh herbs, and a touch of honey, tossed with perfectly cooked spaghetti. Naturally gluten-free, dairy-free, egg-free, and nut-free, this vibrant meal is simple, satisfying, and full of restaurant-quality flavor.
Ingredients
For the Mussels & Sauce:
20 live green-lipped mussels (8–10 per person)
1 medium brown onion, finely sliced
¼ cup olive oil
1 fresh or 2 dried bay leaves
1 green capsicum, deseeded and roughly sliced
1 tsp garlic salt
1 x 400 g tin chopped Italian tomatoes
1 tsp honey (optional, to taste)
Salt, to taste
1 handful fresh mint, roughly torn
1 handful fresh parsley, roughly torn
For the Pasta:
200–250 g spaghetti (adjust based on appetite)
Instructions
- Clean the mussels:
Place mussels in a bowl of salted water to keep them closed and fresh. Scrub shells and remove the beard. Keep mussels in water until ready to cook. - Prepare the sauce:
Heat olive oil in a large pot over medium-low heat. Sauté onion and bay leaves until fragrant and soft. Add capsicum and garlic salt; cook until onions are translucent. Stir in chopped tomatoes and honey. Bring to a boil, then simmer for 15 minutes, stirring occasionally. Remove from heat and fold in fresh mint and parsley. - Cook the mussels:
Add cleaned mussels to the sauce in batches, stirring gently. Cover with a lid and cook over medium heat for 5 minutes or until all mussels open. Discard any mussels that do not open. - Cook the spaghetti:
Boil water in a separate pot with salt and olive oil. Cook spaghetti according to packet instructions until al dente. Drain and set aside. - Combine and serve:
Toss spaghetti with the tomato-mussel sauce. Serve mussels on top, in shells or removed for easier eating. Optionally, drizzle with extra olive oil and sprinkle more fresh herbs.
Notes
- Extra herbs: Add basil or oregano for additional flavor.
- Spicy twist: Sprinkle red pepper flakes into the sauce for gentle heat.
- More vegetables: Add zucchini, mushrooms, or cherry tomatoes for extra nutrition.
- Storage: Best eaten fresh; can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently on the stovetop; add a splash of water if sauce thickens.
- Freezing: Not recommended, as pasta may lose texture.
- Mussel alternatives: Other fresh mussels can be used, but green-lipped are naturally sweet.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
