Spaghetti with mussels in marinara sauce
35 minutes
Mussels, oysters and scallops are prime sources of vitamin B12, which your body needs in order to utilise folate. They are also rich in minerals, including zinc and iron.
Janet Mitchell
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Ingredients
Serves: 4
- 375g spaghetti
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 5 cloves garlic, crushed
- 2 cans (400g each) no-added-salt chopped tomatoes
- 750g mussels, scrubbed and debearded
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt
- Freshly ground pepper
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and transfer to a large bowl.
- Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and garlic and cook for 5 minutes or until soft. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until the sauce is richly flavoured.
- Add the mussels, cover and cook for 4 to 5 minutes or until the mussels have opened. Remove from the pan and discard any that have remained closed.
- Return the opened mussels to the pan. Add the basil, parsley, and salt and pepper to taste, and cook for 1 minute. Add the mussels and sauce to the pasta, tossing gently to combine.
Did you know?
Oysters have almost no fat and little cholesterol, and are one of the best sources of minerals, especially zinc, phosphorus and iron.
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