Mussels

SEA LIFE London Aquarium - Mussels

Mussels are cheap, plentiful and delicious: sweet in taste and tender in texture!

In the wild they grow on coastline rocks but most mussels available in the UK are farmed in suitable coastal waters.

Mussels are one of the most environmentally sound types of fish or shellfish available!

Mussels are an incredibly sustainable seafood choice, inexpensive and extremely fast to cook. What is more they are really good for you. We eat them at home all the time!

Linguine with mussels in chipotle cream

Smoky chipotles, sweet, meaty mussels and silky cream are a wonderful combination; this makes a very elegant starter for 6 or a rich, satisfying supper dish for 4.

Serves: 4

Ingredients:

  • 700g mussels
  • 1 1/2 tbsp chipotle en adobo (see note)
  • 3 shallots chopped
  • 1 clove garlic, chopped
  • ½ cup dry white wine
  • 170ml double cream
  • A small handful roughly chopped coriander
  • Olive oil
  • 400g linguine

Method:

  • De-beard the mussels by washing them in a large bowl of cold water and tearing out the hairy gristly running along the side of the mussel.
  • Tap any opened mussels sharply on the counter; if they remain open discard them as they will already be dead.
  • Heat a saucepan over a medium flame and add a few tablespoons of oil.
  • When the oil is hot, add the shallots and chipotle, turn the heat down and sweat for 10 minutes over a low to medium heat until the shallots have softened.
  • Season them with salt and pepper, add the garlic and cook for another few minutes.
  • Add the wine and double cream, turn the heat up a little and bring the sauce to a gentle simmer.
  • Put a large pan of water onto boil and cook the linguine according to the packet instructions.
  • Meanwhile heat up another dash of olive oil in a large casserole pan and when smoking hot add the mussels, cover and shake around.
  • Cook over a high heat for a few minutes, shaking a few times.
  • Remove from heat once all the mussels have opened, another minute or two.
  • By now the sauce will have reduced.

Cooking and Serving:

  • Add the mussels to the sauce, and any mussel juices, which you have poured through a sieve into the sauce.
  • Toss in the cooked pasta and serve sprinkled with the chopped coriander.

NOTE:Chipotles are dried, smoked jalapenos. They are often sold ‘en adobo’ which is prepared in a smoky, delicious salsa. If you can’t find them in adobo, buy them in any form you can.

This recipe was kindly provided by Wahaca.


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