Alive and Cooking
 

Mussel Linguine

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 1 kg mussels, cleaned

1 packet linguine

6 spring onions, roughly sliced

3 cloves garlic, roughly chopped

1 punnet cherry tomatoes, halved

Fresh parmesan cheese

Extra virgin olive oil

 

In a pot of salted boiling water, cook the pasta to the recommended amount.

In a pan or on the BBQ, add a good splash of oil and all the vegetables. Cook until just soft, then scatter over the mussels and cook until the shells open. Discard of any that have not opened. Add a generous sprinkle of salt and pepper, then stir through the pasta. Cover with parmesan and serve.

Serves 4

Mussel Linguine