Chilli-spiked mussels in spaghetti from The Great Mussel and Clam Cookbook (page 64) by Richard Carroll

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Notes about this recipe

  • wkhull on March 13, 2021

    I used half as much pasta as recommended, 4# mussels, and added chopped broccolini during the wine boiling. I also removed mussels from shells after the initial steaming. This dish had surprising depth given it's low fat nature and short ingredient list. Would be a good dish to try for novice mussel cookers.

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