Linguine with Mussels

Linguine with Mussels


42 people made this

About this recipe: A deliciously simple recipe, taking cooked linguine and topping them with freshly cooked mussels and melted butter. A perfect, yet light meal when served with a side salad.

Christine L.

Serves: 4 

  • 2.4kg fresh mussels
  • 450g linguine pasta
  • 50g butter
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 6 tablespoons chopped fresh parsley
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 475ml white wine

Prep: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 saucepan of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Meanwhile, in a large frying pan place 30g butter, onion, garlic, parsley, bay leaf, thyme and wine. Bring to the 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 linguine into 4 bowls and spoon over the mussels.
  5. Strain mussel liquid and return to saucepan. Add remaining butter and heat until it melts. Pour over mussels and serve.

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