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Creamy Garlic Mussel Linguine

Creamy Garlic Mussel Linguine

with balsamic dressed salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
:Ā 
671 kcal
Protein
:Ā 
36.7g protein
Total
:Ā 
25 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Molluscs
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

500 grams

Mussels

(Contains: Molluscs)

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

2 unit(s)

Garlic

1 unit(s)

Shallot

110 grams

Creme Fraiche

(Contains: Milk)

10 grams

Parsley

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

125 grams

Cherry Tomatoes

40 grams

Salad Leaves

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2808 kJ
Energy (kcal)671 kcal
Fat20.8 g
of which saturates11.5 g
Carbohydrate82.8 g
of which sugars8.5 g
Dietary Fiber4.9 g
Protein36.7 g
Cholesterol7.2 mg
Salt2.3 g
Trans Fat0.1 g
Potassium209.3 mg
Calcium34.3 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
ā€¢Grater
ā€¢Colander

Cooking Steps

Get Prepped
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
Get Prepped
2
  • Halve, peel and chop the shallot into small pieces.
  • Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes. Add the tomatoes and salad leaves to a bowl and set aside.
  • Drain and rinse the mussels in a colander. Discard any broken shell pieces.
Start the Sauce
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the shallot and cook until softened, 3-4 mins.
  • Add the garlic and fry for 30 secs. 
  • Stir the 100ml water (per 2P) for the sauce, stock and the drained mussels into the pan. 
  • Pop a lid on and cook until piping hot, 5 mins.
Remove the Mussels
4
  • When the mussels are cooked, carefully remove the mussels from the sauce using a slotted spoon and transfer to a medium bowl. Cover to keep warm. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any unopened mussels. Ensure they're piping hot throughout. 
  • Stir the creme fraiche, a knob of butter and half the parsley into the pan with the sauce.
  • Simmer until piping hot, 1-2 mins. 
Finishing Touches
5
  • Stir the drained linguine and cheese into the sauce.
  • Toss together until well combined. Season to taste with salt and pepper.
Divide and Serve
6
  • Add the balsamic glaze and a drizzle of oil to the tomatoes and salad leaves. Toss together.
  • Share the creamy linguine between bowls.
  • Top with the mussels and remaining parsley. 
  • Serve the salad on the side. 
Meal right image

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