Main Meals

Linguine with mussels

3 to 4
Easy
15 minutes
20 minutes

Linguine is a little flatter than spaghetti and the light sauce coats each strand perfectly. You can use any extra mussels in a frittata. Discard the mussel shells and mix the mussels into the beaten egg.

Wine/Spirit Pairing
Black Oystercatcher Sauvignon Blanc

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Ingredients

Method
  • 200 g fennel, (or slim leeks)
  • olive oil, for frying
  • 1 T butter
  • 2-3 cloves garlic, crushed
  • ½ cup white wine, (or use more stock)
  • ½ cup fish stock
  • 700 g tightly closed fresh mussels, cleaned (or 700 g frozen uncooked whole mussels)
  • ½ cup thick cream
  • sea salt and freshly ground black, to taste
  • fennel fronds or dill, chopped for sprinkle
  • 250 g linguine, cooked al dente

1. Trim the fennel, reserving the fronds for garnishing, then slice thinly. Cook very gently in 1 T oil and the butter until softened but still pale, adding a little more olive oil if necessary.

2. Stir in the garlic. Pour in the wine and reduce by about a third. Pour in the stock and bring to a bubble, then add the mussels. Cover tightly and steam for about 10 minutes, or until just cooked. Discard any mussels that do not open.

3. Gently stir in the cream and heat through. Check the seasoning. It shouldn’t need salt but add a twist or two of pepper. Top with a good sprinkling of fennel or dill.

4. Gently mix with the drained linguine, adding a little pasta water to loosen if necessary. Season to taste.

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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