Linguine with mussels

  • medium
  • 2
  • 25 minutes
Not yet rated

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.

First published in 2015




Linguine with mussels


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
  • 1000g of mussels
  • 75ml of dry white wine
Remove from the heat and leave to cool slightly before removing the meat from the shells, discarding any that have remained closed during cooking
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
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
Warm the remaining 1 tbsp of olive oil in a frying pan and add the mussels and sliced chorizo and allow to warm through
Add the shallots, herbs and plum tomatoes and cook for a further 2 minutes. Season with salt, pepper and the lemon juice
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
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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