Mussels with linguine and saffron
Ingredients
350g linguine pasta
25g butter
1 tbsp olive oil
2 medium onions, separated into petals
3 garlic cloves, chopped
pinch of saffron threads, plus extra to garnish
1kg fresh mussels, cleaned and tapped, and opened or damaged ones discarded
100ml dry white wine
200ml crème fraîche
chopped fresh chives, to garnish
The Italians took the humble clam and created the delicious dish linguine alle vongole – our twist on the original uses sweet British mussels instead
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Method
1 Bring a large pan of salted water to the boil, add the linguine pasta and cook according to the packet instructions. Drain.
2 Meanwhile, heat the butter and oil in a heavy-based pan, add the onion and cook gently for 10 minutes or until softened. Add the garlic and saffron, and cook for 1 minute. Increase the heat, add the mussels and white wine, cover and cook for 4-5 minutes or until the shells have opened. Discard any that remain closed after cooking.
Add the crème fraîche and stir to heat through.
3 Add the pasta to the mussel and cream mixture, toss together and season to taste. Serve garnished with a few saffron threads and chives.
Comments
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