Linguine con Cozze al Sugo Bianco

Linguine with Mussels and White Wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 3 kg (6.½ lb) mussels, cleaned
  • 1/3 bottle wh


Cook the mussels in the wine and half the olive oil over a high heat in a large saucepan with a lid. Remove from the pan as soon as they open. Leave the mussels to cool then remove three-quarters from their shells. Retain the liquid.

In another 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