Cook a restaurant quality meal at home with this brilliant dish from the menu of Darlinghurst and Bondi restaurant, A Tavola. Owner Eugenio Maiale's Spaghetti con le Cozze (Spaghetti with Mussels) is the perfect recipe to learn how to cook his version of an Italian classic, inspired by the very best locally sourced ingredients.
30 Minutes. A Tavola! (to the table).
1kg Tasmanian mussels
3 garlic cloves
1 long red chilli
170ml white cooking wine
12 cherry tomatoes
4 sprigs basil
5 sprigs parsley
Place mussels in a colander. Run under cold water to rinse. With a paring (small) knife gently pull away the beard from each mussel; rub the shells vigorously against each other to remove any grime on the shell. Place back in colander and rinse again until clean.
Finely chop garlic and chilli (to taste). Halve the cherry tomatoes. Finely chop the parsley.
Bring a saucepan to high heat and add 100ml of olive oil. Remove from heat then add mussels, garlic, chilli, tomatoes, salt and pepper. Mix well. Return pot to maximum heat. Add white wine and cover. Cook for 2 minutes. Remove the mussels to a bowl as each shell opens. Set the mussel sauce aside.
Bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to boil. Cook for 7 minutes until al dente. Drain and quickly place back in pot with sauce. Increase heat and toss vigorously. Add basil leaves and three quarters of the roughly chopped parsley. Cook for a further minute. Remove from heat. Add a generous drizzle of olive oil. Toss well.
Place the mussels around the edge of each plate leaving a circle in the centre for the pasta. Arrange pasta in the centre and serve immediately. Finish with chopped parsley and cracked pepper.
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