Linguine with mussels, beurre blanc and parsley
- March 2012
- Serves 4-6
- Takes 30 minutes to make, 20 minutes to cook
A quick, creamy pasta recipe made with mussels, white wine and fresh parsley. Use mussels when they are in season, from September to April.
Love a seafood linguine? Then you might also like our ever-popular crab linguine recipe, although they’re in season in the UK a little later, from April to November.
- 30.5g (18g saturated)
- 50.7g (2.1g sugars)
- 400g linguine
- 2kg rope-grown mussels, cleaned
- 4 tbsp dry white wine
- 2 tbsp white wine vinegar
- 50g very finely chopped shallots
- 2 tbsp double cream
- 175g chilled unsalted butter, cut into 1cm pieces
- 2 tbsp chopped fresh parsley
- Bring 4 litres water to the boil in a large saucepan. Add plenty of salt and the linguine and cook for 10 minutes or until al dente.
- Meanwhile put a very large pan over a high heat. Add the mussels and 100ml cold water, then cover and cook for about 3-4 minutes, stirring once, until all the mussels have just opened. Tip into a large colander set over a bowl to catch the mussel juices. Set aside a dozen or so of the smaller, prettier mussels in their shells and remove the meat from the remainder.
- Put the white wine, vinegar, shallots and 6 tbsp of the reserved mussel juices into a small pan, bring to the boil and simmer vigorously until the liquid has reduced to about 2 tbsp. Stir in the cream, then simmer for a little longer until reduced back to 2 tbsp.
- Lower the heat slightly and, using a small horseshoe sauce whisk, gradually whisk in the cold butter, a few pieces at a time, until the sauce is smooth
and thick. Season to taste with a little salt (not too much as the mussel juices can be salty) and some black pepper, then remove from the heat.
- Drain the cooked linguine well and return it to the pan. Add the beurre blanc, cooked mussels and parsley, then toss together well. Divide among warmed
bowls and serve straightaway.
Whistle-clean, crisp, unoaked whites are terrific with this – try Italian Gavi or that classic with mussels, French Muscadet.
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