Chilli Mussel Pasta

Serves: 2 | Preparation tme: 20 minutes | Cooking time: 30 minutes

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  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 2 long red chillies, finely diced
  • 2 tbs chilli oil, optional
  • ½ cup white wine
  • 500ml fish stock
  • 1 jar Slendier Red Capsicum Italian Pasta Sauce
  • 1 kg mussels, scrubbed and beards removed
  • 1 packet Slendier Spaghetti Style
  • 1 cup flat-leaf parsley leaves, finely shredded


  1. Place a large saucepan over medium–high heat. Add the olive oil, garlic, onion, chillies and chilli oil, if using. Fry until onion has softened, about 1 minute.
  2. Add the white wine to the pan to deglaze, scraping the sediment from the bottom of the pan with a wooden spoon or spatula.
  3. Add the fish stock and pasta sauce and stir to combine. Bring the mixture to the boil then reduce heat and simmer for 5 minutes.
  4. Add the mussels and place the lid on the saucepan to allow the mussels to steam. Shake the pan if necessary to ensure all mussels open.
  5. Once all mussels have opened, remove from the pan using a slotted spoon. Set aside in a bowl, keeping warm. Return the pot of sauce to the heat and continue to simmer until sauce reduces and thickens slightly, about 5 to 7 minutes. Season to taste with salt and freshly cracked black pepper.
  6. Meanwhile, prepare the Slendier Spaghetti Style according to the directions on the packet. Drain and, once the sauce has thickened, add the spaghetti to the sauce. Stir to combine.
  7. Divide the spaghetti between two deep pasta bowls. Top with mussels, remaining sauce and parsley leaves to serve.

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