I’m a huge lover of seafood and it was my dad that got me tasting seafoods when I was younger so I have him to thank for my love of this dish really! The mussels are the only thing that cost but even those are pretty cheap for a treat! the flavours are amazing. Sometimes I just want something to make the dish a little more filling so I went with linguine.
1 Onion, diced
a bouquet garni of parsley, thyme and bay leaves (you can buy them in little teabag type things now)
1oz (30g) butter
2 1/2fl oz (73ml) fish stock
1 garlic clove, chopped
5fl oz (147ml) double cream
handful of parsley leaves, chopped
12oz (340g) linguine
Add the linguine to a large pan of salted boiling water over a high heat and leave to cook.
Wash the mussels under plenty of cold running water and discard any open ones that don’t close when lightly tapped on the side. Remove and fibrous beard coming from the shells and knock and large barnacles of with a knife, rinse again and remove any little pieces of shells.
Add the onion, garlic, bouquet garni and butter to a large high sided pan over a medium heat and soften, next crank the heat up, add the mussels and fish stock and cover to steam for 2-3 minutes, giving the pan a shake every now and then.
Remove the bouquet garni, drain the pasta and add to the mussels along with the cream and parsley.
Give everything a good stir and leave it cooking just for a further 1-2 minutes.