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Creamy Linguine with Mussels



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2 medium shallots, finely chopped
2 tbsp. unsalted butter
1 garlic clove, minced (large)
1⁄2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
6 oz. dried linguine
3 tbsp. heavy cream
3⁄4 tsp. salt
1⁄4 tsp. black pepper
3 tbsp. chopped fresh flat-leaf parsley
1 lb. fresh cultured blue mussels


  1. 1
    Rinse fresh blue mussels in tap water and set aside.
  2. 2
    Cook shallots in butter in a 12" heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
  3. 3
    Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
  4. 4
    While sauce is cooking, cook linguine in a 6 qt. pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
  5. 5
    Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.


Recipe provided by Mussel Industry Council. Visit them Source:

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preparation methods
cuisines European, Italian
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