favorite
print
like
Serves
US | Metric
Ingredients
  • 200 g spaghetti, cooked and water reserved
  • 500 g fresh mussels, washed and scrubbed
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbsps dry sherry, or dry white wine
  • 200 g crushed tinned tomatoes
  • 20 g flat leaf parsley, chopped
  • 1 lemon
Fisherman style mussels with spaghetti Fisherman style mussels with spaghetti
Fisherman style mussels with spaghetti

These have a Spanish influence, using the memory of the fisherman mussels I use to eat in Ibiza many moons ago. The mussels were served in a thin tomato and chilli broth and you soaked it up with bread. Basically this is that recipe but with added spaghetti, because why not?!

Prep 15 minutes
Total 15 minutes
  • Heat the oil and sauté the onion.
  • Add the garlic and cook for 1 minute.
  • Sprinkle in the dry spices and seasoning, mix well.
  • Pour in the sherry and let this cook off for a couple of minutes.
  • Add the tomatoes and 2 ladles of the pasta water.
  • Add the mussels, stir, then place a lid on. Let this steam and cook on low for 4-5 minutes. Once cooked all of the shells should be open.
  • Remove the lid and add the spaghetti, parsley and the juice and zest of half of the lemon.
  • Toss this all together and serve with an extra sprinkle of parsley, lemon zest and a drizzle of extra virgin olive oil.
Fisherman style mussels with spaghetti Fisherman style mussels with spaghetti
Fisherman style mussels with spaghetti

These have a Spanish influence, using the memory of the fisherman mussels I use to eat in Ibiza many moons ago. The mussels were served in a thin tomato and chilli broth and you soaked it up with bread. Basically this is that recipe but with added spaghetti, because why not?!

favorite
print
like
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 200 g spaghetti, cooked and water reserved
  • 500 g fresh mussels, washed and scrubbed
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbsps dry sherry, or dry white wine
  • 200 g crushed tinned tomatoes
  • 20 g flat leaf parsley, chopped
  • 1 lemon

  • Heat the oil and sauté the onion.
  • Add the garlic and cook for 1 minute.
  • Sprinkle in the dry spices and seasoning, mix well.
  • Pour in the sherry and let this cook off for a couple of minutes.
  • Add the tomatoes and 2 ladles of the pasta water.
  • Add the mussels, stir, then place a lid on. Let this steam and cook on low for 4-5 minutes. Once cooked all of the shells should be open.
  • Remove the lid and add the spaghetti, parsley and the juice and zest of half of the lemon.
  • Toss this all together and serve with an extra sprinkle of parsley, lemon zest and a drizzle of extra virgin olive oil.