Green Pasta with Mussels and Bacon

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Mussels are one of the most richly flavoured, nutritious and yet inexpensive shellfish. Since they are so often served in their shells as moules marinière it is nice to make the most of them in a different way, as in this recipe.


  • 2.25 litres (4 pints) mussels
  • 2 large cloves garlic


Wash and scrub the mussels but don’t bother about scraping off any barnacles. Pour about 1.25 cm/½ in of water into a large saucepan and put over the heat. Add the mussels, cover the pan and bring to the b