Mussels Linguine

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Mussels Linguine

Mussels Linguine, a sublime Seafood favourite sure to wow your dinner party guests!

 for 4 people
  prep: 10 mins
  cook: 20 mins

Suggested cooking methods

  • Pan Fry

Ingredients

For the sauce

  • 1 tbsp Sunflower Oil
  • 1 Onion, finely sliced
  • 2 cloves Garlic, finely chopped
  • 400g Can chopped Tomatoes
  • Salt and Black Pepper
  • 225g Green Tagliatelle or Linguine
  • 1 tbsp Fresh chopped Parsley

Method/Instructions

  1. Melt the butter in a large pan, add the chopped onion, white wine, stock or water and the mussels.
  2. Cover and steam for 4-5 minutes, shaking gently to ensure even cooking.
  3. Strain off and reserve cooking liquor. Leave the mussels to cool slightly.
  4. Meanwhile, make the sauce: heat the oil in a medium pan, fry the onion and garlic until soft and transparent.
  5. Stir in tomatoes and half the reserved cooking liquor. Bring to the boil and simmer until the sauce is thickened and reduced, about 10 minutes. Season with salt and black pepper.
  6. Cook the pasta according to the packet instructions. Drain and stir into the tomato sauce.
  7. Remove mussel meat from half the shells and stir into the sauce, along with remaining mussels in shells.
  8. Serve the pasta with the mussel sauce garnished with chopped parsley.