Asparagus and mussel spaghetti with parsley and lemon butter

PennyBy Penny    

June 4, 2015


1 finely chopped onion

2 tblspns finely chopped chives ( or spring onion tops )

1 red chilli very finely chopped

1 bunch of asparagus chopped into 1.5" pieces

3 tblspns finely chopped parsley

2 finely chopped garlic cloves

1 tblspn olive oil

A couple of handfuls of cooked mussels ( or whatever your using )

Juice from 1 freshly squeezed lemon

100g butter

50ml vegetable stock

Salt and pepper


1Cook the spaghetti in boiling salted water

2when cooked , drain reserving a good ladle of the water , toss in the olive oil and keep warm

3Melt the butter in a large frying pan , add the onion and asparagus and sauté for 5 minutes

4Add in the mussels garlic and chilli and cook for another 2-3 minutes

5Stir through the parsley and chives. Season to taste

6Add the spaghetti and some of the cooking liquid to create a sauce

7Pour in the lemon juice , give a good stir

8Serve immediately