It’s August bank holiday weekend and the newspapers are trying to work out whether this was the hottest, wettest, windiest or coldest summer since records began. My bet’s on two of the above…
Anyway, as it turns out, the sun is out, there’s warmth in the air and I have a hankering for clams with linguine. Sadly the fishmonger is closed and Waitrose aren’t playing ball – but no worries, I decide to give it a go with mussels – here’s what to do:
Mussels with Linguine
Clean up your mussels, removing the beards and leave in water. They should all be pretty much closed – discard those that are not. Now get a saucepan with a few glugs of white wine and bring to the boil, then add the mussels and put on the lid. After a few minutes have a quick look – the mussels should now be open – take them off the heat and put to the side.
In the meantime, finely chop a couple of shallots, an inch of red chilli and a handful of parsley.
Fill a saucepan with boiling salty water and drop in the linguine.
Fry the shallots and chilli in a saucepan with butter and olive oil, salt and pepper. Pick the mussels from the shells (discard any that don’t fully open) and when the shallots are soft start to incorporate the liquid from the pan you cooked the mussels in and let it reduce.
When the linguine is ready, drain the linguine and throw in the mussels, chopped parsley and the reduced wine and shallot sauce. Mix it all together and serve with crusty bread (as always it seems) – Gorge!!