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Spaghetti with Mussels

Italian pasta and mussels make for an excellent combination, and the herbs and vegetables used for this dish combine incredibly well. This easy-to-prepare recipe is for spaghetti with mussels. Cook the spaghetti separately and prepare the remaining ingredients on the Big Green Egg for a tasty result.



2 kg mussels

1 yellow bell pepper

½ red chili pepper

100 g celeriac

4 tomatoes

2 shallots

2 cloves of garlic

½ a leek

2 spring onions

1 stalk of celery

2 sprigs of celery leaves

200 g spaghetti

olive oil

Spaghetti with mussels

Spaghetti with mussels

Spaghetti with mussels


Heat the Big Green Egg with the Cast Iron Grid in place to 180 °C. In the meantime, cook the spaghetti according to the instructions on the pack in lightly salted water with a drop of olive oil until al dente. Drain, then rinse in a colander under the cold tap. In the meantime, check the mussels for broken or open shells, then rinse clean the whole ones in cold water with some salt.

Remove the stalk and the seeds from the bell pepper and chili pepper, then cut the bell pepper into small cubes and the chili pepper into thin rings. Peel the celeriac and cut it and the tomatoes into small cubes. Peel the shallots and garlic, finely chop the shallots and mince the garlic. Wash the leek, the spring onions, celery and celery leaves. Finely chop the celery stalk and the leek. Cut the spring onions into thin rings and mince the celery leaves.

Heat a liberal dash of olive oil in the Cast Iron Dutch Oven on the EGG’s grid. Briefly fry the bell pepper, the chili pepper, the celeriac, the shallots, the garlic, leek and celery then add the mussels and the cubed tomatoes. Mix well, then close the EGG’s lid and allow to cook for approx. 3 minutes. 4. Check whether the mussels have opened and mix the spaghetti through the mussel mix. Close the lid and heat for 2 minutes.

Distribute the mussels and spaghetti across the plates and sprinkle with celery leaf and spring onion.

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