Creamy mussel pasta - a quick and easy supper

Creamy mussel pasta made with plump juicy mussels combined in a creamy garlic-flavoured sauce is a quick and easy dish that is ready in less than half an hour.

📝 Ingredients

• 8 ounces / 225 grams linguine or spaghetti
• 1 pound / 450 grams frozen shelled mussel meat
• 1 cup / 240 ml double or heavy cream
• 2 cups / 480 ml milk
• 3 cloves garlic (finely minced)
• 1 large onion (approximately 1 cup) (finely chopped )
• 2 ounces / 60 grams butter
• 2 tablespoon flour (for thickening)
• salt and ground black pepper (to taste1/2 )
• 1 tablespoon chopped parsley (for garnish)
• grated parmesan cheese (to sprinkle over the mussels (optional))

👨‍🍳 Instructions

1. 1Peel the onion and garlic. Chop the onion into 1cm / ½-inch pieces. Mince the garlic finely.
2. 2Melt the butter in a frying pan and add the chopped onion and garlic. Turn the heat down to low, cover the pan with a lid and saute the onion until it becomes translucent. Keep your eye on it and don't allow it to brown. The onion should just sweat gently in the butter. This step will take about 5 minutes.
3. 3Once the onions are soft, stir in the flour, taking care to remove any lumps of flour.
4. 4Pour in the milk and turn up the heat until the milk starts to boil and thicken. You should be able to leave a trail in the sauce if you draw a spoon through it. The mixture will be quite thick, but it will thin down when you add the cream.
5. 5Now add the cream and mussels. Stir well and leave to simmer gently (covered) for 10 to 15 minutes.
6. 6Taste for seasoning and add salt and black pepper to taste.
7. 7Bring a large pan of salted water to the boil and once it is boiling vigorously add the linguine. Boil for the time indicated on the packet (normally about 8 minutes). Drain the pasta.
8. 8Transfer the pasta to a large serving dish and pour the mussel sauce over the top. Garnish with chopped fresh parsley and sprinkle with grated parmesan cheese (optional but recommended).