Asparagus and mussel spaghetti with parsley and lemon butter

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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

1

Cook the spaghetti in boiling salted water

2
3
4

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

5
6
7

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

8
9
10

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

11
12
13

Stir through the parsley and chives. Season to taste

14
15
16

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

17
18
19

Pour in the lemon juice , give a good stir

20
21
22

Serve immediately

Category

Ingredients

 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

Directions

1

Cook the spaghetti in boiling salted water

2
3
4

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

5
6
7

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

8
9
10

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

11
12
13

Stir through the parsley and chives. Season to taste

14
15
16

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

17
18
19

Pour in the lemon juice , give a good stir

20
21
22

Serve immediately

Asparagus and mussel spaghetti with parsley and lemon butter