Thai-style mussels with linguine recipe
If you haven’t tried cooking mussels at home before, our quick and easy recipe is the perfect way to get started. Cooked in a fragrant Thai sauce, packed with lemongrass, ginger and green curry paste, and served with wholewheat linguine, this healthy pasta recipe is a heavenly dinner for two.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 438 calories / serving
Ingredients
- 150g wholewheat linguine
- 250g fresh mussels
- 1 tbsp olive oil
- 1 lemongrass stalk, trimmed and sliced
- 1cm piece ginger, peeled and cut into strips
- 1 garlic clove, peeled and finely chopped
- 50ml white wine
- 1 tsp Thai green curry paste
- 50ml single cream
- 6-8 basil leaves, shredded
Each serving contains
- Energy
- 1875kJ 438.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 52.4gProtein 21.6gFibre 7.0g
Method
- In a pan of boiling water, cook the linguine following the pack instructions, until al dente.
- Meanwhile, clean and debeard the mussels: put them in the sink under running water and scrub each with a stiff brush to remove any barnacles. To remove any hairy ‘beards’ sticking out of the shell, pull downwards towards the hinged end of the mussel shell until it comes out and discard, along with any mussels that are broken or that don’t close when tapped.
- Meanwhile, heat the olive oil in another pan and cook the lemongrass, ginger and garlic for 1 min before adding the wine.
- Add the mussels while the wine is bubbling and cover with a lid. Heat for 3-4 mins, until the shells open (discard any that remain closed).
- Mix together the curry paste and cream, then pour into the mussel pan and mix well. Drain the linguine, add to the mussels and mix well to soak up all the juices. Serve in 2 bowls with the basil scattered over.
- See more Pasta recipes
