Mussel and Sausage Linguine
Servings: 4
Ingredients
- 500 g linguine
- 1.5 kg mussels de-bearded and rinsed
- 200 g scallops frozen
- 250 g chorizo sausage chopped
- 3 shallots chopped (120 g)
- 1 red pepper diced (200 g)
- 2 stalks celery diced (85 g)
- 1 tbsp garlic minced (20 g)
- 1/2 cup dry white wine 125 g
- 1/4 cup parsley chopped
- 1/2 cup cilantro chopped
- 2 tbsp lemon juice 30 g
- 3 tbsp cream 45 g
Optional
- 1 loaf garlic bread
Instructions
- Start cooking the linguine according to the package directions.
- In a large wok, cook shallots in olive oil until tender, about 4 minutes.
- Add garlic, red bell pepper, sausage, and celery, and cook until tender, about 4 minutes.
- Add the mussels, scallops, wine, parsley, cilantro, and lemon juice. Cook uncovered until the mussels open up (about 8 minutes).
- Remove the solids to a large bowl and remove mussels from their shells.
- As you are doing so, add the cream to the liquid and boil the sauce until a reduction forms. Boil the remaining liquid until it thickens.
- Add the cooked and drained linguine to the solids, and mix well.
- Plate the noodles, and pour the remaining liquid over each portion to taste. Serve with garlic bread.