Spaghetti and mussels for $10

1. Cook spaghetti in a large saucepan of boiling salted water following packet instructions. Drain well, set aside and keep warm.
   
   
2. Heat oil in a large saucepan or stockpot on medium. Saute garlic and chilli, 1-2 minutes. Pour wine into pan and simmer 1-2 minutes. Add tomatoes and bring to boil, stirring.
   
   
3. Add mussels. Cover and cook 2-3 minutes, shaking occasionally, until mussels open.
   
   
4. Add spaghetti to mussels, tossing to coat in sauce. Season to taste and stir chopped parsley through. Sprinkle with extra parsley. Serve hot with crusty bread.

• Mussels that don’t open after cooking are OK to eat, but discard any with cracked or broken shells before cooking. Also before cooking, check mussels with open shells – they may be dead and dangerous to eat. To check if they’re dead, take mussel firmly in your hand and tap it sharply on a hard surface like a counter top. If it closes its shell tightly, it was just sleeping.