zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Brian Turner’s Linguine with brown shrimps & mussels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Brian Turner’s Linguine with brown shrimps & mussels

    Serves: 2

    Ingredients

    500g mussels
    ½ onion, finely chopped
    1 glass Champagne
    1 shallot, finely chopped
    50g butter
    90g pack brown shrimps
    100ml double cream
    2tbsp chopped parsley
    200g essential Waitrose Linguine

     

    Method

    1. Put the cleaned mussels, onion and champagne into a saucepan and cover with a lid. Heat until the mussels open.

    2. Drain the mussels, keeping the stock. Drain the stock through a fine muslin cloth.

    3. Take all the mussels from their shells and purée half of them.

    4. Melt the butter in a frying pan and sauté the shrimps for 1 minute. Add the strained stock, double cream and the purée of mussels then reduce.

    5. Cook the linguine in a large pot of boiling salted water until al dente, then drain.

    6. Add the rest of the mussels to the sauce, season and add the parsley.

    7. Add the linguine, stir well and serve.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary