Mussel and sea lettuce linguine

Name: Mussel and sea lettuce linguine
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 20g dried sea lettuce (we used The Cornish Seaweed Company’s sea greens); 300g linguine or spaghetti; 1 tbsp olive oil; 1 banana shallot, finely chopped; 1 red chilli, finely chopped (deseeded, if you prefer); 3 garlic cloves, finely sliced; 2 large tomatoes, finely chopped; 200ml dry white wine; 1kg mussels, cleaned and debearded

Portion size: Serves 4
Hands-on time 20 min
Difficulty: easy

Dairy-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Strands of sea lettuce twirled through linguine bring a mineral contrast to sweet mussels and tomatoes, showing how seaweed can level up a simple meal.

Give your loaf an umami boost with our seaweed soda bread recipe.

Before you start

If you can get it, you can use fresh sea lettuce instead of rehydrating dried – just add 200g to the pan of pasta for the final minute of cooking.

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Ingredients

20g dried sea lettuce (we used The Cornish Seaweed Company’s sea greens)
300g linguine or spaghetti
1 tbsp olive oil
1 banana shallot, finely chopped
1 red chilli, finely chopped (deseeded, if you prefer)
3 garlic cloves, finely sliced
2 large tomatoes, finely chopped
200ml dry white wine
1kg mussels, cleaned and debearded

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Method

Bring a large pan of salted water to the boil and cook the dried sea lettuce and linguine for about 8 minutes or until the pasta is al dente.
Meanwhile, heat the oil in a large stockpot or sauté pan over a medium heat. Add the shallot, chilli and garlic and cook for 4-5 minutes until soft and light. golden. Add the tomatoes, wine and mussels, cover with a lid and cook over a medium-high heat for about 3 minutes or until the mussels have opened.
Drain the pasta and seaweed, then add to the pan of mussels. Stir gently with tongs to coat the pasta in the sauce. Season with a pinch of salt and serve.
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