Mussels with Spaghetti

The best thing to do with fresh, quality seafood such as these blue mussels from Port Lincoln in South Australia is to cook them quickly and simply.  They come conveniently in a vacuum sealed bag, already scrubbed and bearded, from the refrigerated section of our supermarkets.   Blue mussels are not big in size but their flesh is tender and sweet.  Cook in a large pot with a little olive oil, garlic, chilli flakes, cherry tomatoes and white wine, they are ready in minutes.  Stir through some spaghetti to suck up all the lovely mussel juices and tip them all onto a large warmed platter.  Garnish with chopped parsley and serve pipping hot.  It's an absolute treat.

Serves 4

    

INGREDIENTS

• 180g / 6⅓oz dry spaghetti 
• 400g / 14oz cherry tomatoes
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and crushed
• 1 teaspoon dried red chilli flakes
• ½ cup white wine
• 1kg / 2lb 4oz fresh mussels
• ⅓ cup fresh parsley, finely chopped
• freshly ground black pepper, to taste 

METHOD

1. If the mussels have not already been cleaned, rinse them under running water.  Remove any barnacles attached with a knife, then tear off the byssus or the beard on the side of each mussel with your fingers.  Discard any mussels with broken shells.  Scrub the surface of the mussels clean with a brush.  Rinse well and drain in a colander. 
2. Wash and cut cherry tomatoes in half or into quarters, depending on their size. 
3. Bring a large saucepan of salted water to a boil.  Add spaghetti and cook according to package directions until they are al dente.  Drain and return to the saucepan with a little of the pasta water to keep warm.
4. Heat oil in a large saucepan on medium high and add garlic and pepper flakes.  Sauté for 1 minute or until fragrant.  Add cherry tomatoes and sauté for 2-3 minutes or until they begin to wilt.
5. Add the mussels, then the wine.  Cover and let the mussels cook for 3-4 minutes on medium high heat until they open up, shaking the pan once or twice to facilitate even cooking.
6. When most of the mussels have opened up, add the cooked spaghetti.  Give everything a toss with a pair of tongs.  Tip onto a large warmed platter.  Sprinkle with pepper and garnish with parsley.  Serve immediately.

Tip:  When a few mussels fail to open in the pot after cooking, I used to discard them following some recipes' advice.  I have since learned from mussel farmers that they are perfectly good to eat.  Simply prise these stubborn ones open with a knife.  Do your own research if in doubt.  Mussels are cooked live.  You'll be able to tell when a mussel is bad by its rather unpleasant smell, in which case should be thrown out before it hits the pot.