More Great Recipes: Pasta | Seafood

Linguine with Mussels


User Avatar
Member since 2016

Serves 2 | Prep Time | Cook Time twenty five

Ingredients

1000g of mussels, in their shells and cleaned
75ml of dry white wine
200g of fresh linguine pasta
100g of chorizo sausage, skinned and sliced
1/2 lemon, juiced
2 shallots, peeled and sliced
1 tsp chives, chopped
1 tsp dill, chopped
1 tsp fresh coriander, chopped
6 baby plum tomatoes, quartered and seeds removed
2 tbsp of olive oil
salt
black pepper


eat a large saucepan and add the mussels. Pour in the white wine and cover with a lid. Cook for 2 minutes or until the shells have opened


1000g of mussels


75ml of dry white wine


2


Remove from the heat and leave to cool slightly before removing the meat from the shells, discarding any that have remained closed during cooking


3


Bring a pan of salted water to the boil and cook the linguine for 3 minutes. Strain through a colander and then place the linguine back in the pan


salt


200g of fresh linguine pasta


4


Season with salt and pepper and drizzle with 1 tbsp of the olive oil to prevent the pasta sticking. Cover the pan with cling film until you are ready to serve


salt


black pepper


1 tbsp of olive oil


5


Warm the remaining 1 tbsp of olive oil in a frying pan and add the mussels and sliced chorizo and allow to warm through


1 tbsp of olive oil


100g of chorizo sausage


6


Add the shallots, herbs and plum tomatoes and cook for a further 2 minutes. Season with salt, pepper and the lemon juice


2 shallots


1 tsp dill


1 tsp chives


1 tsp fresh coriander


6 baby plum tomatoes


1/2 lemon


salt


black pepper


7


To serve, twirl a large fork into the linguine to produce a cone of pasta. Slide off carefully onto a serving plate and spoon over the mussels, chorizo and herbs


Pairs Well With


Notes

This robust mussel linguine recipe from Shaun Rankin is redolent of the Mediterranean, cleverly balancing the rich chorizo sausage and the saline seafood with a fresh tasting herbal sauce. When cleaning the mussels, take care to ensure that all shells are closed after de-bearding.

A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze