Broccoli and Mussel Spaghetti

Cook time 20 minutes
Servings 4


3 tbsp olive oil
1kg mussels, cleaned and debearded
½ cup of white wine
1 bay leaf
450g broccoli, cut into small florets
3 cloves of garlic, sliced
3 anchovies, finely chopped
1 long red chilli, finely chopped
Zest of 1 lemon
10g butter
400g spaghetti
Freshly cracked pepper

Broccoli and Mussel Spaghetti


Bring a large pot of salted water to the boil. Add the broccoli and blanch for one minute. Remove with a slotted spoon and roughly chop. Reserve water.

Heat a large sauté pan over a high heat and add one tablespoon of oil. Add the mussels, bay leaf and white wine and immediately place the lid on. Cook for 30 seconds and give the pan a shake. Cook for a further 30 seconds or until they just start to open. Remove mussels from the shell (reserving a few in the shell for decoration) and then strain the cooking liquid through a fine sieve.

Bring the pot of water back to the boil and add the spaghetti. Cook for six minutes.

In the meantime finish the sauce by return the mussel pan back to the stove over a medium heat. Add the remaining olive oil, garlic, anchovies and chilli and cook until the garlic just starts to go golden. Add the reserved mussel and wine liquid and reduce by half. Add the broccoli and mussels and toss in the sauce. Remove from the heat and add the strained cooked pasta, lemon zest, butter and pepper. Toss and serve with a few of the reserved mussels in their shell.