Home » Recipes » Fish » Asparagus and mussel spaghetti with parsley and lemon butter
Asparagus and mussel spaghetti with parsley and lemon butter
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
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
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
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
Asparagus and mussel spaghetti with parsley and lemon butter
