Spaghetti with Mussels

Spaghetti with Mussels

Categories: Fish, Pasta

Serves: 4 Preparation time: 15 mins Cooking time: 25 mins



  • 2 tbsp Filippo Berio Olive Oil
  • 400g can Cirio Tomato Fillets or 400g can Cirio Chopped Tomatoes
  • 750g fresh mussels, cleaned
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • ½ tsp dried chilli flakes
  • 450g spaghetti
  • 3 tbsp flat leaf parsley


Heat a large heavy based pan, when hot add an inch of water and the prepared mussels. Cover with a lid and steam for about 2-3 minutes or until the shells have opened.

Remove the pan from the heat and strain the mussels, making sure to reserve any cooking liquor. Allow the mussels to cool for 2 minutes before removing from their shells. Return the mussels to the cooking liquor and set aside.

Heat the oil in a large frying pan. Add the onion, garlic and chilli flakes. Cook for 5 minutes until golden, stirring continuously. Add the tomato fillets and simmer for 15 minutes until the sauce thickens.

Meanwhile, heat a large pan of salted boiling water. Cook the spaghetti according to packet instructions. When cooked, drain the spaghetti reserving a ladle of the pasta water. Add the tomato sauce to the pasta, together with the mussels, a little of the reserved pasta water and mussel liquor. Simmer for 2 minutes stirring continuously. Garnish with flat leaf parsley. Serve immediately.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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