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
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 musselsĀ 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!!