February 6, 2019
- 500g Mussels
- 200g Linguine
- 2 Shallots (finely chopped)
- 1 Bunch parsley (chopped)
- 1 Clove garlic (finely chopped)
- 100g Mushrooms (sliced)
- 1 Small bunch tarragon (chopped)
- Salt and pepper
Cook the linguine in lightly salted water then drain.
Clean the mussels and remove any beard. Steam in a saucepan until open.
Fry the shallots, garlic and half the parsley with a knob of butter in a large saucepan. Add the drained linguine and cooked mussels to the pot, stir, then cover with a lid and cook for a few minutes. Season with salt, pepper, parsley and tarragon.
Serve hot with crusty bread.