Mussels and Linguine

    Mussels and Linguine


    40 people made this

    This recipe makes a lovely seafood linguine with a wonderful sauce made by simmering the cooking liquid with butter. Very fancy!

    Serves: 4 

    • 4 litres fresh mussels
    • 500g linguine
    • 3 tablespoons butter
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 6 tablespoons chopped fresh parsley
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 2 cups (500g) white wine

    Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    3. Meanwhile, in a large frypan place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
    4. Divide pasta into 4 bowls and spoon mussels over pasta.
    5. Strain mussel liquid and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

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