Spaghetti with Mussels


  • 500 g St Austell Bay Mussels
  • 200 g Spaghetti
  • 4 cloves Garlic Chopped
  • 3 tbsp Olive Oil
  • 1 red Chillie Chopped
  • 1 bunch flat leaf parsley
  • 1 tinned tomatoes


  • Cook the pasta in a pan of salted water until al-dente. This should take about 15 minutes. Meanwhile, steam the mussels open in a large lidded saucepan. Once the shells have opened, set aside,
  • Heat the oil in a large frying pan, then fry the garlic, bacon and chilli until the garlic is tender and just starting to brown. Add the reserved mussel liquid, then simmer until you have a thin sauce
  • Drain the spaghetti and add it to the pan, along with the mussels and tomatoes. Stir until everything is combined, then stir in the cream, parsley and a generous seasoning of sea salt and black pepper, Serve straight away in a warm bowl