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?!

  • Serves 2
  • 200g spaghetti, cooked and water reserved
  • 500g fresh mussels, washed and scrubbed
  • 1 tbsp. olive oil
  • 1 small onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp. paprika
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 2 tbsp. dry sherry, or dry white wine
  • 200g crushed tinned tomatoes
  • 20g 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.


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