This famous Italian classic linguine with mussels recipe is just delightful and simple to make. The saltiness from the mussels helps to elevate the flavour profile of the sauce and this dish. The freshness of the lemon and parsley is complimented well by the spiciness of the green chillies, which makes for a perfect balance. This is what makes this recipe great for a lovely summer dinner. This recipe serves 4.
WHAT YOU CAN GET FROM US:
- 900g of mussels
- 2 tablespoon of olive oil
- 250g of fresh linguine pasta
- 8 cloves of garlic, sliced
- 2 onions, finely diced
- 1/2 a bottle of dry white wine
- 2 green chillies, chopped
- 1/2 a lemon, juiced
- 250g of fresh cream
WHAT YOU MAY ALREADY HAVE:
- 1 teaspoon of course sea salt
- 1 bunch of parsley, de-stalked and finely chopped
- To prepare the mussels, begin by rinsing them in a colander under cold running water. Make sure to get off any dirt or sand that may be on them.
- Then, finely dice the onions and in a large pot, over medium heat, add 1 tablespoon of olive oil and the onions. Then, chop the garlic, by crushing it and then slicing it widthways. After this, add it to the pot and cook until the onions are translucent, while stirring frequently.
- Next, pour the wine into the pot and then add the mussels in as well. Closing the lid and steam them for about 5 minutes until all the shells have opened. Once they are cooked, remove the mussels from the pot, using tongs, and transfer them into another dish.
- In the meantime, in a medium-sized pot over a medium to high heat, add the linguine to boiling water and cook pasta (according to the packaging instructions) for about 7 minutes until al dente, stirring occasionally. Then drain the pasta water and reserve some to add to the sauce later.
- When the mussels have been removed from the pot, begin to make the sauce by adding the cream and stir it through. Season with salt and add the finely chopped flat-leaf parsley. Then chop the chillies widthways and add them to the pot as well.
- With a ladle add one scoop of pasta water to the pot with the sauce (this helps bind the sauce to pasta). Stirring occasionally let the sauce reduce for about 10 minutes.
- Finally, remove the pot from the heat. Place the cooked pasta and mussels into the sauce, and stir it through using tongs.
- Dish the pasta on a plate, then top it with the shelled mussels and squeeze a splash of fresh lemon juice.
- Serve and enjoy!
This recipe is easily stored in the fridge. Just transfer the linguine with mussels (deshelled) into a container with a lid (preferably airtight). Put it into the fridge for up to 3 days. To reheat the ingredients, just put them in the microwave, until warm.
Decorate with some fresh parsley leaves, this will also some extra freshness to this recipe. If desired, drizzle a little extra olive oil and a sprinkle of chilli flakes for a little extra hit of spiciness.
That is how to make this classic linguine with mussels recipe from the comfort of your home.
Recipe by Chloe Van Rensburg