This robust mussel linguine recipe from Shaun Rankin is redolent of the Mediterranean, cleverly balancing the rich chorizo sausage and the saline seafood with a fresh tasting herbal sauce. When cleaning the mussels, take care to ensure that all shells are closed after de-bearding

Method
1.
Heat a large saucepan and add the mussels. Pour in the white wine and cover with a lid. Cook for 2 minutes or until the shells have opened
Cleaning mussels
Clean the mussels, taking care to ensure that all shells are closed after de-bearding
2.
Remove from the heat and leave to cool slightly before removing the meat from the shells, discarding any that have remained closed during cooking
3.
Bring a pan of salted water to the boil and cook the linguine for 3 minutes. Strain through a colander and then place the linguine back in the pan
4.
Season with salt and pepper and drizzle with 1 tbsp of the olive oil to prevent the pasta sticking. Cover the pan with cling film until you are ready to serve
5.
Warm the remaining 1 tbsp of olive oil in a frying pan and add the mussels and sliced chorizo and allow to warm through
6.
Add the shallots, herbs and plum tomatoes and cook for a further 2 minutes. Season with salt, pepper and the lemon juice
7.
To serve, twirl a large fork into the linguine to produce a cone of pasta. Slide off carefully onto a serving plate and spoon over the mussels, chorizo and herbs
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Linguine with mussels recipe with a medium and round red wine, a rosé wine, or a light-bodied red wine

Ingredients

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This linguine recipe combines mussels with chorizo in an herbal sauce. This delicious linguine by Shaun Rankin is easy to make and a great way to serve mussels.

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