Mussel Linguine is a dish perfect for summer. Pair it with a nice glass of white wine and you’re good to go! It’s also fairly easy to make, and requires few ingredients.
What you need for Mussel Linguine
- Mussels (1 nett)
- 3-4 garlic cloves (sliced)
- Chili (optional)
- Olive oil
- Dry white wine (about 2 dl)
- Linguine (or other
How to make it
- Steam 3/4 of the mussels. You can use just water or water with some white wine. When these are done, strain them and separate the mussels from their shells. Lay aside to use later.
- Chop the chives and parsley so it’s ready to use later. Chop the chili as well if you’re using it.
- In a pot, add the olive oil and sliced garlic. Let it simmer on low/medium heat for about 10 minutes. Make sure the garlic does not burn. You can also add the chili here if you want.
- In another pot, boil water for the linguine. When the water boils, add the linguine. Simultaneously, increase the heat on the pot with the olive oil and garlic. Remember to stir.
- When you have about 5 minutes left, add the 2 dl of white wine to the olive oil and increase the hear again. When the wine is boiling, add the remaining 1/4 of the mussels. Let simmer/boil for about 5 minutes.
- Reduce heat on the mussels, add the 3/4 of the peeled mussels.
- When the linguine is cooked, strain it and add the pasta to the mussels. Make sure to save some of the pasta water in a cup.
- Add the chives, parsley and some pepper and serve!
Pro tip for the Mussel Linguine
Make sure to get a little of the “sauce” from the bottom of the pot into every serving! It’s easily the best part and if you serve the dish with some bread, you basically have a second course right there!
Why steam 3/4 of the mussels before?
This is mostly for the aesthetics, as well as convenience. By removing the shell from 3/4 of the mussels, your plate doesn’t just look less “crowded” but you also spend less time peeling the mussels from the shells why you eat. You don’t need to do this. You can steam them all at the same time in step 5.
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