NZ Greenshell mussel linguine

INGREDIENTS:

• Extra virgin olive oil 

• 4 cloves of garlic, sliced 

• 1-2 fresh red chillies (seeds removed)

• 1 red onion 

• Freshly chopped rosemary and basil 

• 1 can of plum tomatoes 

• 1/4 cup white wine

• Zest of 1 lemon

• 250 g fresh linguine 

• 1 kg Greenshell mussels, washed and debearded 

• Small bunch of fresh parsley, chopped 

• Sea salt

METHOD:

1. Bring to the boil a pot of salted water

2. Add linguine to the pot and cook, as per packet instructions, but remove when just under el dente and reserve some of the cooking water

3. Meanwhile, add oil in a pan on medium heat

4. Add onion and chilli to the pan and cook for 2 minutes, then add garlic

5. Squeeze in the plum tomatoes and fresh herbs and cook for 5 minutes

6. Add white wine and lemon zest and cook for a further 3-5 minutes

7. Add your mussels and toss with the sauce. Place the lid on top and cook until all mussels are open

8. Add the just under el dente linguine to the pan with a little cooking water and toss to combine

9. Cook for an extra 1-2 minutes

10. Top with finely chopped parsley and serve

Recipe credit: Man Can Cook NZ (Daniel Rankin) - https://www.mancancook.co.nz/