entrees :// Seafood

Linguini with Mussels and White Wine

Ingredients... 6 1/2 lb mussels, cleaned 1/3 bottle white wine 4 tbsps olive oil 2 garlic cloves pealed & chopped 1 dried chilli, crumbled 4 fl oz double cream Sea salt & black pepper 9 oz linguini 1 bunch Italian parsley, finely chopped

Instructions...

1) Cook the mussels in a large covered saucepan over a high heat with the wine and half of the olive oil. Remove from the pan as they open. Cool then remove 3/4 of the mussels from their shells. Reserve liquid.

2) In a seperate pan heat the remaining olive oil and add the garlic and chilli. Fry gently until the garlic is light brown then add the mussel liquid and the cream. Cook until reduced by half and thickened. Season with salt and pepper. Add the shelled mussels and half the parsley and remove from the heat.

3) Meanwhile, cook the linguini in plenty of boiling salted water. Drain thoroughly. Add to the sauce,

4) Serve topped with the mussels in their shells and the remaining parsley.