Spaghetti with Mussels

3 Reviews
100% would make this recipe again

Preparation : 20 min Cooking : 10 min
470 calories/serving
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Heart-healthy


900 g mussels 60 units
2 tbsp olive oil 30 mL
1 clove garlic, minced
1/2 dried chili peppers, minced 0.2 g
3/4 cup canned tomatoes (diced) 190 g
1 tbsp Parsley and Garlic Base 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
320 g gluten free/wheat free spaghetti

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Carefully rinse and brush the mussels to remove any sand. Drain. Discard any mussels that are open and stay open, even after being tapped. Put the mussels in a pot with enough water to bring its height to about 1 cm. Cook over medium heat, covered, about 7 min. All the mussels should be open.
  2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic and chili pepper. Cook 1 min with stirring. Add the tomatoes, Parsley and Garlic Base, season with a little salt and pepper, then continue to cook over low heat.
  3. Start cooking the pasta while continuing the sauce preparation.
  4. Take the mussels out of the pot. Filter the liquid through a sieve to remove any bits of shell and sand, then set the liquid aside. Separate the mussels from the shells then discard most of the shells, keeping some as a garnish. Also remove and discard any unopened mussels. Transfer the mussels to the pan with the sauce, add about 1 tablespoon per serving of the reserved liquid, then heat through gently.
  5. Pour the drained spaghetti into the pan, toss well, then serve in the warmed dishes.


Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (190g)


% Daily Value




11 g

16 %

Saturated 1.6 g
+ Trans 0 g

8 %


40 mg


300 mg

12 %


66 g

22 %


3 g

12 %


3 g

Net Carbs

63 g


24 g

Vitamin A

16 %

Vitamin C

26 %


8 %


48 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Iron, Manganese, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin K
Good source of  :
Niacin, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Source of  :
Calcium, Copper, Fibre, Magnesium, Omega-3, Pantothenic Acid, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Meat and Alternatives 2
Fats 1

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Shellfish | Pasta | Main courses/Entrées | High Iron | Heart-healthy | Source of Omega-3 | Halal | Low Saturated Fat | Italian