Spaghetti Marinara Mussels

Food Picture: 


  • 500g dried spaghetti
  • 1kg local black mussels
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon dried chilli flakes
  • 5 large green prawns, peeled, de-veined
  • 2-3 tubes baby calamari, cleaned
  • 1 can baby clams, drained
  • 1 bunch continental parsley, chopped coarsely
  • salt and freshly ground black pepper, to taste

Preparation method

Bring a large pot of salted water to a boil. Add pasta and cook according to packet directions until tender.

Meanwhile, with your hand wrapped in a tea towel, carefully open raw mussels using an oyster knife or short-bladed knife. Open over a bowl to catch mussel liquid and reserve liquid.

Heat a large frying pan. Add oil, garlic and dried chilli flakes. Cook 30 seconds or until fragrant.

Add prawns, calamari, and mussels and cook 1 minute. Add reserved mussel liquid and bring to a boil; simmer until reduced slightly.

Add clams and ½ the parsley. Toss to combine and heat through. Season to taste. 

Drain cooked spaghetti; reserving a little of the cooking liquid.

Toss spaghetti with marinara sauce. Add a little of the reserved cooking liquid if pasta is too dry. 
Serve with remaining parsley and extra black pepper if desired.
Thanks to for this delicious recipe!