Mussel Linguine

Follow my food mission

I had been craving this since our trip to Italy in the summer, so thought I would give it a go. I love recipes like this that are easy to do, not really that time consuming and hardly any washing up at the end!

I got the mussels from our local Morrsions fish counter, now I haven’t been here for at least a couple of years so was seriously surprised with the wide range of fish available.

The fish monger gave me a good tip for prepping the mussels, which can be done up to a day in advance; once you have taken the beards off and given them a good scrub, don’t leave them in a bowl of water, as this drowns the mussels and kills them before you have had chance to cook them, instead drain off all the excess water place them in a  bowl and put a damp cloth over the top of them.


  • 1 kg Mussels
  • 1 tin of chopped tomatoes
  • 1 finely chopped shallot
  • 1 large glass of white wine
  • 4 crushed garlic cloves
  • tbsp oil
  • 400g linguine
  • flat leaf parsley roughly chopped
  • salt and pepper to season


  1. Put the tinned tomatoes in a food processor and blitz until they are smooth, place in a small sauce pan over a low heat and season to taste.
  2. Put the shallots and garlic in a frying pan over a medium-high heat and fry for a few minutes until the garlic is a light golden colour. Then add the glass of wine and bring to a simmer.
  3. While you are waiting for the cooking liquid to come to boil, boil the kettle tip water into a sauce pan add a couple of pinches of salt, once boiling add pasta.
  4. Once the wine is simmering add half of the mussels and cook until the shells have opened, 4-5 minutes. Then remove with a slotted spoon and place into a bowl. Remove the cooked mussels from their shell and place into tomato sauce.
  5. Check pasta, if al dente drain and add to tomato sauce, if not cook until it is.
  6. Cook remaining mussels again until opened, discard any that do not. Add half of the cooking liquid into the tomato sauce, have a quick taste and check seasoning. Once happy serve pasta, divide the rest of the mussels between plates and scatter parsley over the top and serve!

2 thoughts on “Mussel Linguine

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