Joan Collins’ Mussels

“I remember catching a show on the ‘box’ that featured diet tips from a well-known English actress, Joan Collins. Expecting not too much, I was pleasantly surprised by the setting, being the South of France, and the fact that dear Joan had a personal chef. They shopped in the abundant markets of Nice and prepared an interesting mussel recipe. Their version had no fat whatsoever.

“That was some time ago and I have cooked the meal a number of times since, each time improvising and embellishing the basic recipe according to what ingredients were around at the time.

“I hope you find this version, necessarily enhanced to our taste using the excellent Screaming Seeds Seven Seas Spice mix, to your liking.”

Shop blend


2 tablespoons extra virgin olive oil

3 small brown onions, diced

3 cloves garlic, finely diced

2 small banana peppers, de-seeded and cut into lengthwise strips

1 small lime, cut in half

3 small tomatoes, cut into 1/8 piece

8 mushrooms, finely sliced

500 g spaghetti

200ml fish stock

50ml balsamic vinegar

2–3 tablespoons Screaming Seeds Seven Seas Spice

2 tablespoons fresh coriander, finely chopped

750g fresh muscles (small Australian)


  1. Heat the oil in a large shallow pan. Add onions and garlic and cook until golden (about 3–4 minutes). Be careful not to burn
  2. Add peppers. Place the lime halves face down in the pan (this will enhance extracting of juice later). Add tomatoes and mushrooms. Reduce heat to simmer
  3. Meanwhile bring a pot of water to the boil and add spaghetti. Cook until el dente, drain and cover to keep warm
  4. Add the stock, vinegar, Screaming Seeds Seven Seas Spice, coriander, juice of the lime and muscles to the simmering vegetables
  5. Place a lid on the pan and cook for another 5 minutes
  6. Serve on a bed of spaghetti and garnish with coriander and wedges of lime