Linguine with mussels

Linguine with mussels

By 09/09/2012

We have been having a few days of glorious weather in the UK.
When the sun shines and the sky is blue the emerald coloured grass seems to smile at you and gives you an instant lift, a feeling of well being. The air is so crisp and clean and if you take a walk in the woods, this can be highly therapeutic.

And this is what I did last weekend. The countryside here is unspoiled and not intensively farmed like in the north of Italy. The children enjoy their walks and I am hoping to go mushroom and chestnut picking soon.

When we came back we had pasta with mussels with a salad and enjoyed it in the garden. I prepared the sauce in advance.
I have bought some Scottish mussels for this dish as at this time of year they are in season and they are so big and juicy and reasonably priced.

I used to make the mistake of overcooking them; instead they do need just a few minutes cooking time otherwise they get chewy and rubbery and don't taste as good. Basically all you need to do is to cook them until they have opened.
They release a nice juice which tastes of the sea and when you have finished the pasta you can mop it up with some crusty bread.
I often like to use linguine with shellfish, but you can use any pasta you prefer. It is just a matter of taste really.

 

  • Prep Time : 25 minutes
  • Cook Time : 30 minutes

Ingredients

Instructions

Clean and wash the mussels; discard the ones that are broken or opened.

In a large pan stir fry the garlic cloves with the chilly for a couple of minutes with two tbsp of olive oil.
Then add the mussels. Turn the heat up and cover the pan with a top. Cook the mussels for 2-3 minutes then add a drop of wine, the tomato sauce and the parsley and keep cooking for another couple of  minutes until they have widely opened.

Cook the pasta in salty water for a couple of minutes less than it says on the packet. Drain, then add it to the pan with the mussels with 3 tbsp of olive oil. Cook on a high heat for 2 minutes stirring all the time and then serve.

Buon appetito!

linguine with mussels

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11 Responses to Linguine with mussels

  1. Lory B.

    Anche qui tempo bellissimo!!!Che bontà questo piatto, irresistibile!!!Felice settimana, speriamo sempre di sole!! 🙂

  2. Günther

    che belle cozze che hai trovato in inghilterra, si con il tempo bello si abbinano molto bene

  3. All That I'm Eating

    Such a classic. I can't eat mussels and they have such a distinctive flavour, what would you use instead?

  4. Dolcemeringa Ombretta

    Anche da c'è il sole come qua:) e non c'è niente di meglio che un buon piatto di linguine per ricordare i profumi dell'estate:)Baci

  5. Lea

    I am currently living in Italy and will be staying here for another year. I love your blog! 🙂

  6. meraviglia! I have planned a clams dish for the weekend, both clams and mussels are quite affordable here in Sweden too, but I am always nervous of not being able to clean and cook them right. Yours look just perfect and the sauce has everything that is needed (tutto quello che “ce vole”) for this simple and elegant dish. buona giornata!

  7. curt's delectables

    Love your new blog!~ this is awesome!

  8. chaowithamah

    Goodness.. we should try and whip this up. Sounds incredible.

  9. My Little Italian Kitchen

    It’s incredibly easy. I only started cooking them a few years ago. They are easy to clean and they cook in a few minutes. It seems more difficult than it really is. X

    • lazylauramaisey

      I think I’ll try them soon. I was once a little afraid of squid but a friend persuaded me to try it and now I cook it all the time.

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