Moules Marinière Spaghetti

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Step 1.

Dice your onion, chop up your parsley, thyme and garlic.

Step 2.

Add the butter to a frying pan and allow it to melt. Add the onion and give it a minute to soften. Add half of your parsley and all of your thyme. Give it a good stir. Add the garlic along with a glug of olive oil. Take your lemon and grate the zest into the pan and give everything a stir.

Step 3.

Get your spaghetti on.

Step 4.

Mussel time. Pour your mussels into the pan followed by your wine. Cover for 10 minutes.

Step 5.

After 10 minutes, all the mussels should have opened up and you can add your double cream. Add your remaining parsley and add this to the pan. Add a good pinch of salt and a grinding of pepper, squeeze the juice of a whole lemon into the pan and stir.

Step 6.

Once your spaghetti is cooked, add it to the mussels along with a few tablespoons of pasta water and fold everything together. And that’s it! So simple and easy!

Be sure to use your pasta water for added creaminess.

284ml Double Cream
500g Mussels
Knob of Butter
2 Red Onions
Handful of Thyme
2 Large Handfuls of Parsley
2 Cloves of Garlic
1 Lemon
175ml White Wine
400g Spaghetti
Olive Oil