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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
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


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


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


200g of fresh linguine pasta


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


black pepper

1 tbsp of olive oil


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


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


black pepper


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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