Linguine with mussels

25 minutes


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


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
  • salt
  • 200g of fresh linguine pasta
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
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
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
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