Linguine with Mussels


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Serves 2 | Prep Time | Cook Time twenty five

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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


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