Prince Charles Mussel Spaghetti

On the table in 35mins

Serves 4


  • 1kg fresh mussels
  • 150ml white wine
  • 400g Spaghetti
  • 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
  • A handful of fresh parsley, chopped


  1. Scrub mussels under cold water and remove the beards
  2. Throw away any that remain open when you tap them
  3. Heat the wine in a large pan and tip in the mussels, cover the pan and return to the boil
  4. Reduce heat and cook for 10 minutes until mussels have opened
  5. Discard any that remain closed
  6. When cool enough to handle, remove mussels from shells and chop finely
  7. Save 100ml of the cooking juices
  8. Cook pasta until al dente in a large pan of boiling, salted water
  9. In a separate saucepan heat Sacla’ Sauce with reserved cooking juices
  10. Add chopped mussels and and stir well until heated through
  11. Drain pasta and add to the sauce
  12. Stir well to combine before serving in warm bowls

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