Mussels and Linguine

    (45)
    50 minutes

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


    40 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (40)

    by
    31

    This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.  -  10 Mar 2000  (Review from Allrecipes USA and Canada)

    by
    22

    This recipe was amazing! I was a little nervous about making mussels as I'd never made them before, but this recipe was so easy. I bought live mussels that were already debearded. My boyfriend is from Cape Breton NS and had lots of good advice for making mussels. Soak them in fresh water for a half hour and they'll filter out most of the sand. Throw out any mussels that don't close up tight after being soaked, and after steaming, throw out any that don't open. This made a great romantic Valentine's Day meal with a few glasses of wine and some French bread!  -  19 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    19

    This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.  -  07 Jul 2005  (Review from Allrecipes USA and Canada)

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