Ireland is blessed with beautiful clean waters and some fantastic mussel growers. My heart lies in Donegal though so I always buy my mussels from Donegal and Mulroy Bay. Mussels take well to spices, this is the reason I’ve gone with a Fra Diavolo sauce but try them sometimes with a coconut green curry, you won’t regret it. Of course, the classical French way of cooking them in wine and lemon juice with a little parsley and garlic is fantastic too. It’s always nice to be a little more adventurous though and, I find by adding the spaghetti you take them from a snack/starter to becoming the main meal.
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