Spaghetti with mussels, chilli and crunchy crumbs
SERVES 4 PREP TIME AND COOK TIME 30 MINUTES 500g spaghetti
100g butter, chopped
6 cloves garlic, chopped finely
1 medium (150g) onion, chopped finely 3 long red chillies, seeded, chopped finely 1kg pot-ready mussels
1 cup (250ml) white wine
8 green onions (green shallots), sliced finely 1 cup coarsely chopped parsley juice and finely grated rind of 1 lemon 2 birdseye chillies, sliced finely CRUNCHY CRUMBS 3 slices stale bread
2 tablespoons extra virgin olive oil 1 CRUNCHY CRUMBS Blitz the bread in a food processor until coarse crumbs. Heat the olive oil in a large frying pan, add crumbs, cook, stirring constantly, until golden brown.
2 In a large pan of rapidly boiling salted water, cook spaghetti according to the directions on the packet; drain.
3 Meanwhile, heat a large wide pan (one with a lid) over medium heat and melt the butter. Add the garlic, onion and chillies and sauté for a minute or two until soft and fragrant. Turn the heat up to medium high and add the mussels (with any liquor from the packet) and wine. Put the lid on the pan and bring to the boil. Reduce heat and simmer for 6-8 minutes or until the mussels open.
4 Add spaghetti to a warmed serving bowl, spoon over the mussels and any liquid, green onions, parsley, lemon juice and rind and chillies; toss gently. Serve with Crunchy Crumbs. Not suitable to freeze or microwave