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.
2.4kg fresh mussels
450g linguine pasta
1 onion, chopped
2 cloves garlic, finely chopped
6 tablespoons chopped fresh parsley
1 bay leaf
1/4 teaspoon dried thyme
475ml white wine
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Method Prep:35min › Cook:15min › Ready in:50min
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.
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.
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.
Divide linguine into 4 bowls and spoon over the mussels.
Strain mussel liquid and return to saucepan. Add remaining butter and heat until it melts. Pour over mussels and serve.