Spaghetti with mussels in spicy sauce with fresh basil

Deepblue mussels in spicy sauce

Cook the pasta in a large pan of water with a pinch of salt according to the instructions on the packaging.

Lightly fry the onion and the garlic in the olive oil (optionally, with the red pepper). Add the contents of the cans of mussels and the tomato cubes and gently stir for 5 minutes. Add salt and pepper according to taste.

Drain the spaghetti and place on a decorative platter, spread the mussels and the sauce over the spaghetti and sprinkle with coarsely chopped basil.

An easy, yet tasty dish for when you’re in a hurry. Optionally, the spaghetti can be replaced by white basmati rice and the basil by fresh mint.

4 persons
20 Minutes


  • 240g uncooked spaghetti
  • 3 cans of 111g Deepblue mussels in spicy sauce
  • 1 diced onion
  • two tablespoons of olive oil
  • 1 garlic clove, finely chopped
  • 300g of tomato cubes (canned)
  • Pepper & salt
  • Coarsely chopped basil
  • Optionally, 1⁄4 finely cut red pepper (for a bit of extra spiciness)