| Click image for a larger view |  | Ingredients |  | 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 |  | Instructions |  | 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. |  | | |