Notes from my Holiday Kitchen - Spaghetti with mussels in a tomato and white wine sauce

I cook this meal when special friends are coming round for a casual meal, but it is easy to make when on holiday. I usually serve an appetiser with vegetables and serve this just as it is. Substitute the mussels with any seafood you prefer. Perfect with an ice cold glass of crisp white wine.

1 packet of spaghetti
1T olive oil
1 cloves of garlic, crushed
1t ground or freshly grated nutmeg
2 red onions chopped
600g tomatoes, skinned and diced
4T dry white wine
30g fresh parsley
500g mussels

Cook the spaghetti.
Heat the oil, fry the onions and garlic for 5 minutes. Add the tomatoes, wine and parsley. Cook until the liquid has evaporated (about 10 minutes).
Place the mussels on top of the tomatoes and cook with a lid on until all the mussel shells have opened. Discard any mussels that do not open after 10 minutes.

Tips: use tinned tomatoes if you are short of time. Serve with crusty bread and a salad instead of spaghetti if you prefer.

Banting: serve with courgette noodles instead of spagetti