North African and Italian cuisine come together in this tasty dinner idea that’s quick and easy. A little tagine paste gives the mussels a rich, smokey flavour that’s mild on the spice but big on taste. Useful for quick midweek meals.

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil

Salt and freshly ground black pepper

120g dried/fresh spaghetti

1 large red onion, finely chopped

3 tbsp Tagine Paste

1kg live mussels, washed thoroughly in cold water, beards removed. Discard broken shells or open shells that do not close when tapped

60ml water or white wine

20g fresh parsley leaves and tender stalks finely chopped

Option to serve: crusty bread

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil

Salt and freshly ground black pepper

120g dried/fresh spaghetti

1 large red onion, finely chopped

3 tbsp Tagine Paste

1kg live mussels, washed thoroughly in cold water, beards removed. Discard broken shells or open shells that do not close when tapped

60ml water or white wine

20g fresh parsley leaves and tender stalks finely chopped

Option to serve: crusty bread

1

Cook the spaghetti as per the packet instructions, drain.

2

Meanwhile, in a large cast iron pan heat the extra virgin olive oil over a medium-high heat and soften the onion for 3 minutes without colouring.

3

Stir in the Tagine Paste and cook for 1 minute

4

Turn the heat to high and add the mussels, water or wine. Bring to the boil and cover with a lid for about 4 minutes.

5

Mix in the drained spaghetti and sprinkle with parsley, heating for a further 2 minutes.

6

Take the pan to the table and serve in warmed bowls with crusty bread if you choose.

Back to top