Recipe of Ultimate Linguine with mussels and lemon
Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, How to Make Favorite Linguine with mussels and lemon. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Linguine with mussels and lemon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Linguine with mussels and lemon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Linguine with mussels and lemon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Linguine with mussels and lemon estimated approx 10 minutes.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Linguine with mussels and lemon using 7 ingredients and 5 steps. Here is how you cook that.
A few nights ago, I came across an old vid of Jamie Oliver on YouTube, making a trio of quick pastas. One was a super-simple lemon pasta, made only with lemon, olive oil, and parm. I made up my mind pretty quickly that I wanted to try it. However, as the time to do so came around, it occured to me I could jazz it up, mainly by incorporating some half-shell mussels I had in the fridge (I was saving them for gumbo). The end result was one part Jamie's recipe, minus the parm (because my imaginary Italian nonna won't let me combine seafood and cheese in a pasta dish), and another part mussels cooked vongole-ish style. The fusion was a perfect marriage of lemon, seafood, noodles, and deliciousness.
Ingredients and spices that need to be Take to make Linguine with mussels and lemon:
- 450 g dry linguine
- 1 shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- 1-454 g pkg half-shell New Zealand mussels, defrosted
- 1 cup dry white wine
- 1 large lemon
- Handful fresh Italian parsley, chopped
Steps to make Linguine with mussels and lemon
- Drop the pasta into a large pot of boiling salted water. By the time the noodles are cooked, you should be done with the sauce.
- Add about 1/2 cup extra virgin olive oil to a medium saucepan and put it on medium heat. Add the shallot and garlic and let them sweat 1 minute. Pull the mussels from their shells and drop them into the pot, and add the wine plus a pinch of salt. Let the sauce come to a simmer, stirring the mussels around so they all get a chance to soak. Cook for 2 to 3 minutes, then remove the mussels to a plate and set aside.
- Turn the pot of sauce up to high and let it reduce for 1 minute. You should have about 1/2 to 3/4 cup of sauce remaining. Turn the heat down to low, just to keep it warm.
- Grate the lemon rind into a large mixing bowl, then halve the lemons and squeeze in the juice. Pour in about twice as much extra virgin olive oil as lemon juice, and add a pinch of salt and a few grinds of black pepper. Whisk to combine.
- Your pasta should be cooked by this point. Use a pasta ladle to transfer the noodles into the bowl of lemon dressing, so that you take a little pasta water as well. Return the mussels to the pot of wine sauce and pour everything into the bowl. Sprinkle on the chopped parsley, then toss to combine. Give it a few minutes for the noodles to drink up the sauce, then serve.
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