Linguine with mussels
Item 1 of 1
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
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Ingredients
Metric
Imperial
Linguine with mussels
- 1kg mussels, in their shells and cleaned
- 75ml of dry white wine
- 200g of fresh linguine pasta
- 100g of chorizo sausage, skinned and sliced
- 1/2 lemon, juiced
- 2 shallots, peeled and sliced
- 1 tsp chives, chopped
- 1 tsp dill, chopped
- 1 tsp fresh coriander, chopped
- 6 baby plum tomatoes, quartered and seeds removed
- 2 tbsp of olive oil
- salt
- black pepper
SAVE RECIPE
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
- 1000g of mussels
- 75ml of dry white wine
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
- salt
- 200g of fresh linguine pasta
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
- salt
- black pepper
- 1 tbsp of olive oil
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
- 1 tbsp of olive oil
- 100g of chorizo sausage
6
Add the shallots, herbs and plum tomatoes and cook for a further 2 minutes. Season with salt, pepper and the lemon juice
- 2 shallots
- 1 tsp dill
- 1 tsp chives
- 1 tsp fresh coriander
- 6 baby plum tomatoes
- 1/2 lemon
- salt
- black pepper
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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