Linguine with Mussels, Scallops and Garlic in White Wine and Cream
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
Ingredients
- 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
- Seasoning
Instructions
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First, gather all of the ingredients together.
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Finely chop the onion and parsley, and slice the garlic.
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Prepare the bouquet garni.
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Next, boil the water and start cooking the linguine.
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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.
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When the onion has gone soft add the white wine and let reduce for around 2 minutes.
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Now, add the mussels and seasoning and place the lid on the pot. Let the mussels cook for around 4-5 minutes.
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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.
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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.
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Drain the pasta and add to the mussels and mix in.
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Season to taste and then serve adding the scallops to the top of the pasta along with a sprinkle of fresh parsley. Yum!!
