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)
Whistle-clean, crisp, unoaked whites are terrific with this – try Italian Gavi or that classic with mussels, French Muscadet.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe