1 tray of KONO Heat’n’Eat Chilli & Horopito or
Garlic Butter mussels
Handful of black Spanish olives
300mls cream
3 tbsp shredded Parmesan
500mls tomato-based pasta sauce
Handful of fresh parsley, chopped
Handful of fresh basil, shredded
200g smoked salmon
2 tbsp olive oil
2 cloves of garlic, crushed
1 red onion, sliced
300g durum wheat semolina spaghetti
Cracked pepper, salt to taste

Once cooked, coat in olive oil.
Slice onion into segments, as you would an apple.
Fry onion with garlic and add the frozen KONO mussels in the shell, olives and pasta sauce. Simmer for five minutes.
Add cream, fresh herbs, salmon and pasta. Gently fold through parmesan.
Season well with cracked pepper and add salt to taste.