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Mussel Spaghetti

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300 g g spaghetti spaghetti
15 ml ml olive oil olive oil
1 garlic garlic
(crushed and finely chopped)
1 onions onion
1 tsp tsp chilli flakes chilli flakes
100 g g chorizo chorizo
1 chopped tomatoes chopped tomatoes
1 chicken stock chicken stock
1 packs pack mussels in garlic butter sauce mussels in garlic butter sauce
1 handfuls handful parsley parsley

Tomato and mussel spaghetti

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30 min


Few things are as comforting as a big bowl of seafood spaghetti. This dish, with a sauce made of tomatoes, chilli, chorizo and mussels, is made in one pot for extra convenience. Enjoy with a glass of Abellio Albariño for the perfect wine pairing.

  1. Heat the oil in a deep, wide pan and fry the garlic and onion until soft.
  2. Stir in the chilli and chorizo and cook for a further 5 - 10 minutes, until the chorizo has evenly coloured the onions.
  3. Pour in the tomatoes and chicken stock, then bring the mixture to the boil and cook for 5 minutes.
  4. Reduce the heat to a simmer and add the spaghetti, stirring occasionally to stop the pasta from sticking.
  5. Once the spaghetti has softened and is nearly cooked through, add the mussels and cook for 2 - 3 minutes to warm through.
  6. Taste the sauce and season to taste, then divide the mixture between bowls and garnish with fresh parsley.