Hey there my fine foodie followers!! Ready for seafood? Yes, linguine with mussels, scallops and garlic in white wine and cream is a bit of a mouthful, but what a delicious mouthful it truly is!
Fresh from the sea mussels cooked the French way in garlic, white wine and cream… ‘a la Moules Mariniere. Pan-fried scallops in butter, sealed and then just lightly finished to keep their sweetness. Finally, served the Italian way with linguine and some warm crusty bread for dipping. Don’t tell me your mouth isn’t watering at the mere thought of it… Yum!!
OK then, let’s make it…
1. Gather all of the ingredients together
For such a classic recipe there are a surprisingly small amount of ingredients needed. Apart from the mussels, scallops and pasta, all that is required is butter, cream, white wine, garlic, onion and parsley. Add a bit of seasoning and away you go. Very easy…
You’ll also note a plate with some herbs on. Celery, parsley, thyme and bay leaf to be precise. This is going to be used to make a homemade bouquet garni. So much better than those awful tea bags you get at the grocery store.
2. Make the bouquet garni
I have posted a separate tutorial on how to make your own bouquet garni and you can view this here ▶. Alternatively, please have a look at this short video tutorial…
With the bouquet garni made just simply slice the garlic and finely chop the onion and parsley.
3. Clean the mussels
Preparing mussels is simple but very important. It is imperative that the mussels’ “beard” is removed and any dead mussels are discarded. Click the photo to see a separate and detailed description on how to prepare mussels if you are unsure.
With the mussels prepared we can now start cooking…
4. Get the linguine going
Now I won’t say I cheated by buying dried linguine but I did skip making my own. Making pasta at home is the best way of getting that true Italian taste and feel. However, it can be a bit of a faff. Having said that, if do have the time and inclination the video below is a good and concise tutorial on how to make pasta at home. Well worth a watch if you’ve never made pasta before or have an interest in trying to…
Either way, get some water on to boil. Add some salt and a little oil and start cooking the pasta. It should be done just in time to add to the mussels.
5. Get the mussels going
While the water is coming to the boil start the mussels off by melting a drop of olive oil and half of the butter in a large pan. Heat up on low heat only and add the onions and garlic and, using the pan lid if required, sweat off the onions and garlic. Add the bouquet garni too.
Once the onions have gone soft add the white wine and reduce down for 2-3 minutes.
Once the alcohol has been cooked through the wine add the mussels, season and put the lid back on the pot.
Cook the mussels through for 4-5 minutes.
6. Cook the scallops
With the mussels cooking it’s time to get the scallops going.
Start by seasoning both sides of the scallops and then melting the rest of the butter and drop of oil in a frying pan or skillet. With the oil and butter hot add the scallops to the pan.
Cook the scallops for 1.5-2 minutes either side and occasionally baste in the melted butter.
7. Finish off the mussels
Keep checking the mussels. After the 4-5 minutes, they should have started to open.
Now add the cream and mix in…
And finally, 3/4 of the chopped parsley…
8. Serve and enjoy
To complete the dish drain the cooked linguine and add to the mussels. Mix well and then serve in a bowl with some of the wonderful mussel broth. Add the scallops to the top and sprinkle with remaining parsley. Remember to discard any unopened mussels.
And that’s it my seafood supremos. Linguine with mussels, scallops and garlic in white wine and cream. A classic Italian recipe with a French touch. So fresh and so tasty you’ll be humming Volere all evening. Crack open a crisp and clean Italian Soave or Frascati and you may have a little dance too!! ????????. Either way, it will be a fun and fulfilling time. Yum!!
I do hope you’ve enjoyed this post and especially the food. If so, why not try another great recipe from The Yum Yum Club. You can subscribe to our newsletter at the top of the page or even follow us on Facebook and Pinterest by clicking the link.
As always, many thanks for reading and until next time… Steve.
9. Nutritional Values
10. Printable recipe
Linguine with mussels, scallops and garlic in white wine and cream is a classic Italian recipe. Serve with fresh crusty bread for dipping. Yum! | theyumyumclub.com
- 2.2 lb mussels Metric 1 kg
- 6 scallops
- 7 fl oz white wine Metric 220 ml
- 7 fl oz double cream Metric 220 ml
- 1/4 cup butter Metric 55 grams
- 4 tbsp chopped fresh parsley
- 4 cloves of garlic, sliced
- 1 onion, finely chopped
First, gather all of the ingredients together.
Finely chop the onion and parsley, and slice the garlic.
Prepare the bouquet garni.
Next, boil the water and start cooking the linguine.
For the mussels, melt half of the butter in a large pot and sweat off the onions and garlic over low heat. Do not burn the onions or garlic. Add the bouquet garni.
When the onion has gone soft add the white wine and let reduce for around 2 minutes.
Now, add the mussels and seasoning and place the lid on the pot. Let the mussels cook for around 4-5 minutes.
As the mussels are cooking, season the scallops and melt the rest of the butter in a small frying pan or skillet. Seal the scallops and cook through for a further 1.5-2 minutes either side.
Once the mussels have started to open add the cream and 2/3 of the chopped parsley and replace the lid. Cook through for another 2-3 minutes.
Drain the pasta and add to the mussels and mix in.
Season to taste and then serve adding the scallops to the top of the pasta along with a sprinkle of fresh parsley. Yum!!
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