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Spaghetti with red mussel sauce


  • Place ¼ onion, ½ cup stock, the parsley and mussels in a wok (or large heavy-bottomed pan) and cook, removing the mussels as they open and discarding any that don't.
  • Then pour the hot cooking liquid over the top of the mussels and set aside. When cool enough to handle, remove most of the mussels from the shells, keeping any liquid.
  • While the mussels are cooking, cook the spaghetti in plenty of lightly salted, boiling water until al dente. Drain well.
  • Wipe out the wok with kitchen paper towels, heat a little fresh oil and gently saute the remaining onion and garlic until softish. Add the tomatoes with the remaining stock, sambel and seasonings. Mix well and cook until thick and fragrant. Then add any mussel juice with the basil and briefly cook to heat through. Taste for seasoning and return mussels to the wok with the spaghetti. Toss well and serve.


  • 1 onion, chopped
  • 1 cup fish stock
  • 1 tbsp chopped fresh parsley
  • 1 kg mussels, scrubbed & debearded
  • sea salt & freshly ground pepper
  • 300-400 gm spaghetti
  • olive oil
  • 2 garlic cloves, crushed
  • 2-3 cans diced tomatoes
  • 1 heaped tspn sambel oelek (or any chilli paste)
  • 8 basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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