Spaghetti with mussels, saffron and courgettes

Published on 13 November 2015

Favourites stay in this browser only. Sign in to save them to your account.

Do I have all the ingredients?

INGREDIENTS FOR 4 PEOPLE

You selected 0 entries out of 9 awaiting review

9 entries remain unselected in the list awaiting review

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I sauté oil, garlic and chilli in a pan.
2.Step 2 of 12
I add cleaned, scraped and debearded mussels.
3.Step 3 of 12
I cover for 5 minutes, check shells are open and remove mussels.
4.Step 4 of 12
Mussel juices remain.
5.Step 5 of 12
I strain liquid.
6.Step 6 of 12
I add saffron sachet.
7.Step 7 of 12
I dissolve in hot liquid and return to pan.
8.Step 8 of 12
I wash and cut courgettes into sticks, discarding bland centres.
9.Step 9 of 12
I briefly sauté in oil, keeping crisp, and reserve with mussels.
10.Step 10 of 12
I half-cook pasta, then finish in sauce.
11.Step 11 of 12
I add cooking water if needed.
12.Step 12 of 12
At the end, I add courgettes, mussels, chopped parsley and extra virgin olive oil, toss a few minutes and serve with ground pepper.

Reserved advertising space · no adverts are active