THE MENUS: Mussels and Tomato Spaghetti

“The first proper sunny day menu”

I love the combination of tomatoes and mussels. Buttery saltiness from the mussels plus the sweet acidity of tomatoes. Double up the recipe for a group and serve in a beautiful dish in the middle of the table for everyone to enjoy.

Serves 2

500g mussels
2-3 shallots, finely sliced
1.5 tbsp olive oil
2 garlic cloves, finely sliced
1/2 tsp chilli flakes
60ml white wine
150g small tomatoes, halved
1/2 tin finely chopped tomatoes
Salt
Pepper
1 tsp sugar
200g spaghetti
1/2 lemon juice

Large handful of parsley, finely chopped
Salt
Pepper

Method

Wash, scrub and remove beards of mussels.

Using a dry pan, set the mussels over a hot heat with a lid on and cook until they open, 5 mins. Dispose of any cracked mussels or any that don't open. Allow them to cool slightly and then pick each mussel from the shell into a bowl and set aside.

Fry the onion until soft and then add the garlic and chilli. Add 50ml wine, cook for minute longer and then add the fresh and tinned tomatoes. Season with salt, pepper and 1tsp of sugar and then allow simmer for 10 mins until nice and thick. In the last minute, add the mussels and mix them through the sauce.

Boil your spaghetti in well salted water. Drain, keeping a little of the cooking water, about 2-3 tbsp worth. Add the tomato and mussel sauce and the cooking water, mix well and serve with a good handful of parsley and some lemon juice.