Linguine with mussels

“I must admit, if I’m ordering mussels on their own, I love to have them simply cooked just in white wine, but when it comes to creating a pasta sauce, for me, this is the only way to serve them.”

  1. Wash the mussels under cold water and discard any broken ones or any that do not close when tapped firmly. Place the mussels in a large saucepan, pour over the wine and cover with a lid. Cook over a medium heat for 5 minutes, until they have opened. Remove and discard any that remain closed and any empty shells. Tip into a colander placed over a bowl to catch the cooking liquor. Set both aside.
  2. Pour the olive oil and the oil from the semi-dried tomatoes in the saucepan you cooked the mussels in. Over a medium heat, fry the garlic until it begins to sizzle. Add in the tomatoes and pour in the reserved cooking liquor from the mussels. Cook for 2 minutes and season with salt and lots of black pepper – and when I say lots of black pepper I mean at least ½ teaspoon full.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Stir occasionally to prevent it sticking. For the perfect al dente bite, cook the pasta 1 minute less than instructed on the packet. Drain and tip back into the same saucepan. Set the pan on a medium heat, pour over the sauce with the mussels and stir everything together for 10 seconds, allowing the flavours to combine and the sauce to stick to the pasta.
  4. Serve immediately – please do not be tempted to serve it with grated cheese on top!


Once you have drained the mussels and caught the broth in a separate bowl, just check there are no pieces of broken shell still in the pan before frying the semi-dried tomatoes.


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