Mussel Meal in Minutes: Mussel Pasta with Tomato and Chilli


• 1 kg Live or Cooked mussels
• 1 500g jar of quality pasta sauce or passata
• 400g spaghetti
• 1 red chilli, finely chopped
• 1 tablespoon of parsley, finely chopped
• 1 tablespoon of olive oil (optional)
• 4 thick slices of crusty bread to serve


  1. If using live mussels, place a pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes shaking the pot every minute or so until all are steamed open. If using Cooked mussels, they do not need to be cooked as above, they are precooked and only need to be added to the sauce at the end and warmed through.
  2. Cook the spaghetti as directed, removing the pasta from the water as it become al dente, straining and setting it aside with the lid on to keep warm.
  3. Place a large pot on the stove, turn on the heat and add 1 jar of quality tomato sauce or passata to the pot to warm through.
  4. When the sauce is hot, add the cooked mussels into the sauce and gently stir through to coat the mussels.
  5. Add in the strained pasta and gently fold through the mussels and sauce, adding a good pour of olive oil if desired.
  6. Divide the mussel pasta into 4 bowls, add chopped chilli and parsley to finish, and serve with crusty bread.

Our Story

Our Craft