Creamy Garlicky Mussel and Prawn Linguine
with Balsamic Dressed Salad
Inspired by classic, creamy seafood pasta dishes, our Creamy Garlicky Mussel and Prawn Linguine is finished with fresh parsley and a side salad to balance the richness of the sauce. Choose whether you want to serve the mussels in-shell or just the tender middle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
4 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
50 grams
Baby Leaf Mix
500 grams
Mussels
(Contains: Molluscs)
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 grams
Balsamic Glaze
(Contains: Sulphites)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes.
Put the tomatoes and baby leaves in a large bowl and set aside for later.
Drain the mussels in a colander. Drain the prawns in their packet. IMPORTANT: Wash your hands and equipment after handling raw prawns.
When your pan of water is boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in another large saucepan with a tight-fitting lid on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add the garlic and fry for 30 secs.
Stir in the water for the sauce (see pantry for amount), vegetable stock paste, prawns and the drained mussels to the shallot pan. Bring to the boil.
Pop a lid on and cook until piping hot, 5 mins.
Discard any unopened mussels. IMPORTANT: Ensure the mussels are piping hot throughout. The prawns are cooked when pink on the outside and opaque in the middle.
When the mussels and prawns are cooked, stir in the creme fraiche, butter (see pantry for amount) and half the parsley. Simmer until piping hot, 1-2 mins.
Using a slotted spoon, carefully remove the mussels from the sauce and transfer to a medium bowl. Cover to keep warm.
Stir the drained linguine and grated hard Italian style cheese into the pan of sauce until well combined.
Taste and season with salt and pepper if needed. Add splash of water if you feel it needs it.
When everything's ready, add the balsamic glaze and a drizzle of olive oil to the tomatoes and leaves. Toss together.
Share the creamy linguine between your bowls. Top with the mussels and remaining parsley.
Serve the salad on the side.
