I have seen mussels popping up a lot recently and I suddenly realised that I have never cooked them before. I wanted to do something about it but my supermarket had ran out of fresh mussels by the time we arrived on Sunday afternoon (can’t blame them really) so we had to settle for already cooked mussels. To spice it up a bit and make it look prettier, we also bought a few New Zealand green lipped mussels.

This is such an easy dinner and absolutely delicious. It only takes a few minutes from start to finish.

Ingredients (serves 2)

100ml dry white wine (I used Orca Bay)
20ml single cream
4 tbsp olive oil
pinch of chilli flakes
1 clove garlic, finely chopped
200g linguine
2 tbsp curly leaf parsley
salt and pepper to season
squeeze of lemon

Method

1. Boil the linguine in salted water
2. Meanwhile warm the wine and olive oil in a pan
3. Add the garlic to the wine and cook for about 5 minutes
4. Pour in the cream and stir well. You can use more cream if this doesn’t look like enough – you can have it as creamy as you like. Leave to simmer until the linguine is cooked
5. Drain the linguine and place back in the pan
6. Add the mussels, parsley, chilli flakes and some of the white wine sauce. You can add as much or as little as you like – I liked mine without too much. Leave on the heat for a few minutes so that the mussels have a chance to heat up
7. Season with salt and pepper, squeeze a bit of lemon and serve