Quick and Easy Mussels Pasta Recipe
Autumn never tasted better. This quick and easy mussels pasta will quickly become your go-to for cosy September nights.
Ingredients
- 2 tbsp olive oil
- 1 small onion
- 3 garlic cloves
- 1 chili
- 150 ml white wine
- 1 bay leaf
- 30 g butter
- 500 g small mussels, scrubbed and debearded
- 200 g linguine pasta
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
Method
Heat 2 tablespoons of olive oil in a large pan, then add 1 chopped onion and sauté until translucent. Add 3 finely chopped garlic cloves and 1 chili, sautéing for a few minutes. Pour in 150 ml of white wine, add 1 bay leaf and 30 grams of butter, and then mix in 500 grams of mussels, covering the pan with a lid. Cook over medium heat for 5-6 minutes, shaking the pan occasionally. Once the mussels have opened, transfer them to a plate, allowing the sauce to reduce for a few minutes. Meanwhile, cook 200 grams of linguine in boiling water until al dente. Combine the cooked pasta and 2 small ladles of pasta water with the sauce, stirring well. Return the mussels to the pan, add 2 tablespoons of chopped parsley and 1 teaspoon of lemon zest, then stir and cook for 2 minutes on low heat. Transfer everything to a large plate and serve immediately.
