spaghetti with mussels and vermouth

This is a really easy recipe,  the ingredients can be bought a few days in advance and cooked within 20 minutes. Great for a dinner party. Adjust the quantities accordingly.

Serves 4.

pre-cooked mussels in sauce (supermarket fish counter)
1 lemon, zested and sliced into wedges
2-3 tablespoons olive oil
half a cup of vermouth  (optional)
1 garlic clove
bunch of basil
bunch of Parsley
500g spaghetti
salt and pepper


Put a large saucepan on to boil for the spaghetti, add salt (about a tablespoon) and follow the instructions on the packet.
In a large frying pan or pot heat the olive oil and put in finely sliced or crushed garlic with salt and pepper to taste.
Pour in the vermouth and reduce slightly.
Open the mussels and tip into the pan with the other ingredients.
Sauté with the lid on for about 7 minutes until cooked through.
Add the drained spaghetti and toss with the mussels.
Sprinkle with the lemon zest, chopped parsley, and basil.
Decorate with the lemon wedges.
Serve straight away from the pan.


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