Linguini with Mussels and White Wine (6)

Another recipe from the much loved first River Cafe Cookbook.

Linguini with Mussels and White Wine (6)
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Linguini with Mussels and White Wine (6)
Print Recipe
  1. Put the mussels in a large covered saucepan with the wine and half the olive oil and cook over a high heat. Remove from the pan as they open and set aside to cool. Resrve the cooking liquid. Remove 3/4 of the mussels from their shells and discard shells.
  2. Heat the remaining olive oil in a separate pan and add the garlic and chilli. Fry gently until the garlic is lightly coloured then add the reserved mussel stock and the cream. Cook until the liquid has reduced by half and thickened.
  3. Season with salt and pepper then add the shelled mussels and half the parsley and remove from the heat.
  4. Meanwhile cook the linguini in plenty of boiling salted water until al dente. Drain thoroughly then add to the sauce.
  5. Serve topped with the mussels in their shells and the rest of the parsley.
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