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431 kcals, 15.8g fat (4.2g saturated), 20g protein, 39.3g carbs, 4.8g sugar.
Put a separate pan over a high heat and add a good glug of olive oil. Add the pancetta and when it starts to colour, add the onion. Stir for a few minutes then add the mushrooms, olives, mussels and wine. Stir well, cover the pan and leave to cook for 2 minutes.
Chop the tomatoes and add to the pan of mussels, give it a shake, then add most of the parsley and some more olive oil.
Drain the pasta and add to the pan of mussels. Season with freshly ground black pepper, and serve drizzled with olive oil and topped with extra parsley.