Mussels, Tomatoes and Pasta
Thaw the mussel meat in a colander and drain. Peel and finely chop the onion and garlic. Core and remove the seeds the tomatoes and plunge into boiling water for about 30 seconds. Rinse, remove the tomato skin and then chop the flesh.
Cook the spaghetti in boiling salted water according to package directions until al dente and drain.
Meanwhile, heat the butter and the olive oil in a large skillet. Sauté the onion and garlic until soft, then add the tomatoes. Season with salt, pepper and chili seasoning and simmer about 10 minutes.
Add the mussels to the pan and saute for 1-2 minutes. Add the drained spaghetti to the pan and stir. Serve in deep plates or bowls.