Ingredients
| 2kg mussels | |
| 100ml white wine | |
| 80g red chilli | |
| 80g garlic | |
| 200ml extra virgin olive oil | |
| 50g butter | |
| juice of 1 lemon | |
| 500g spaghetti, cooked al dente | |
| soft green herbs, to serve |
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Instructions
| 1. | Heat a pot over a medium heat. |
| 2. | Add the mussels, put a lid on the pot and cook until the mussels are slightly open. |
| 3. | Add the white wine, put the lid back on and cook for another 3 minutes or until the mussels are fully open. |
| 4. | Remove the mussels from the pot and allow to cool. Set aside the cooking liquid. |
| 5. | Deseed the chillies and finely chop with the garlic. |
| 6. | Put the chilli, garlic and olive oil into a cold saucepan and cook on a low heat for 15 minutes, stirring every couple of minutes so that it doesn’t catch on the bottom of the pot. |
| 7. | Clean and finely chop the mussels and add to garlic-chilli mix. |
| 8. | Add 100ml of the mussels’ cooking liquid and bring to the boil. |
| 9. | Remove from the heat and add the butter and lemon juice. Mix until emulsified. |
| 10. | Toss in the spaghetti and serve topped with herbs. |
Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth