top of page
  • Lizzie Redwood

White Wine & Greenshell Mussel Pasta

Updated: Sep 20, 2023

Serves 4

White Wine & Greenshell Mussel Pasta


300-400g fresh pasta

1 Tbsp olive oil

3 sprigs spring onion, finely chopped

3 cloves of garlic, finely chopped

1 tsp chilli flakes

3/4 cup dry white wine

Juice of half a lemon

1/2 cup chicken stock

15 cherry tomatoes, halved

1kg omega mussels

2+ Tbsp Parsley, finely chopped

Salt and pepper

1/2 cup of parmesan cheese, finely grated


  1. In a large pot of boiling salted water cook the pasta according to the package instructions.

  2. In a large saucepan, sauce the spring onion and garlic for 2-3 minutes until fragrant and starting to brown.

  3. Add the chilli flakes, white wine and juice of 1/2 a lemon and bring to the boil until half has boiled off.

  4. Add the chicken stock, tomatoes and mussels and heat for a couple of minutes. Add the cooked pasta, parsley and season with salt and pepper.

  5. Serve with a sprinkle of parmesan cheese, and serve with a side salad or toasted bread.

Recipe and photography by Thea Betts

243 views0 comments


bottom of page