Zingy Mussel, Lemon & Mint Spaghetti

Cook Time 30 minutes

Servings 4

Ingredients

500g spaghetti

¼ cup extra virgin olive oil

3 tbsp butter

2 garlic cloves, thinly sliced

500g black lip mussels, washed and debearded

2 lemons, zested and juiced

1 bunch of flat leaf parsley, chopped

¼ bunch of mint, finely chopped

Salt & pepper

Method

In a pot of boiling salted water, add the pasta and cook as per packet directions.

In a large pan, heat olive oil and butter on medium heat until butter has melted.

Next, place garlic and mussels into a pan and sauté for 3 to 5 minutes or until the mussels have opened.

Add lemon, 2 ladles of pasta water and reduce heat to a simmer and cook for a further 3 minutes. Season with salt and pepper.  

Add parsley and mint to the pan, stir through and turn off the heat. 

Add the cooked pasta to the fry pan and toss well to combine with the sauce. 

Finish with cracked pepper.

Serve and enjoy with family and friends!