I love spring when mussels and oysters are in season. I could get a box of mussels in garlic butter sauce and vacuum sealed for just around €3.50. Mushrooms (1st M) are high on my list of ingredients for pasta dish, so naturally, I pair it with mussels (2nd M). Double M it is.
Ingredients (Serve 4)
- 1 box of button mushrooms (washed and sliced)
- 2 shallots (chopped)
- 6 cloves of garlic (chopped)
- 3 knobs (thumb size) of butter or garlic butter
- 3 tablespoon of extra virgin olive oil
- 1 bunch of fresh basil leaves
- 1 box of good quality precooked vacuum sealed mussels (cooked in their own juice)
- Approx. 350 g linguine (~80 g linguine per person, cook as instructed on the packaging)
- 1/2 lemon
- Linguine takes quite a bit of time to be cooked, while boiling linguine. Prepare the above mentioned ingredients. When linguine is cooked, drain well and set aside.
- Heat up olive oil in a pot/deep pan. Add in butter to melt briefly. Join in chopped shallots to soften for a min. Followed by chopped garlic until the aroma is released. Then, add in sliced mushrooms, saute until softened.
- Now, gently lower the cooked linguine into the pot of cooked mushrooms. Stir around gently throughout to ensure an evenly mix of flavour.
- At the same time, prepare the mussels which takes only about 5 min in a separate pot. When the mussels are done, add in the mussel juice from the pot splash by splash (not all) into linguine until they are just moist and slippery. Toss in the fresh basil now. Stir around briefly to allow the leaves infuse their aroma into the contents.
- For seasoning, add few shakes of freshly ground black pepper and course sea salt to taste. Squeeze half of lemon over the linguine in the pot for the final touch and serve while it’s hot.
- Dish up the linguine with cooked mussels on top. Enjoy!