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Thai-style mussels with linguine recipe

6 ratings

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
Healthy

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

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
1875kj
438kcal 22%
Fat
14g 19%
Saturates
5g 23%
Sugars
3g 3%
Salt
0.8g 14%

of the reference intake
Carbohydrate 52.4g Protein 21.6g Fibre 7g

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