6 1/2 lb mussels, cleaned
1/3 bottle white wine
4 tbsps olive oil
2 garlic cloves pealed & chopped
1 dried chilli, crumbled
4 fl oz double cream
Sea salt & black pepper
9 oz linguini
1 bunch Italian parsley, finely chopped
Instructions...
1) Cook the mussels in a large covered saucepan over a high
heat with the wine and half of the olive oil. Remove
from the pan as they open. Cool then remove 3/4 of the
mussels from their shells. Reserve liquid.
2) In a seperate pan heat the remaining olive oil and add
the garlic and chilli. Fry gently until the garlic is
light brown then add the mussel liquid and the cream.
Cook until reduced by half and thickened. Season with
salt and pepper. Add the shelled mussels and half the
parsley and remove from the heat.
3) Meanwhile, cook the linguini in plenty of boiling salted
water. Drain thoroughly. Add to the sauce,
4) Serve topped with the mussels in their shells and the
remaining parsley.
