Linguine with cherry tomatoes and garlic butter mussels
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Mike Sim
Linguine with cherry tomatoes and garlic butter mussels
This uses a packet of mussels in a marinade to do half the work for you and means you don’t have to spend time cleaning and debearding the shellfish
Serves: 2
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
499Kcal
Fat
10gr
Saturates
4gr
Carbs
70gr
Sugars
11gr
Fibre
6gr
Protein
31gr
Salt
3.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tsp olive oil
- 1 echalion shallot, finely diced
- 400g cherry tomatoes
- 2 anchovy fillets, chopped
- 1 garlic clove, finely crushed
- 1 x 500g pack by Sainsbury’s Scottish mussels in garlic butter sauce
- 150g linguine
- small handful fresh parsley, finely chopped
- lemon wedges, to serve
Step by step
- Heat the oil in a deep, lidded sauté pan, then cook the shallot for 2-3 minutes until just softened. Add the cherry tomatoes, anchovies and garlic, then sauté for 10 minutes, stirring often, until the tomatoes begin to soften and break down. Use a potato masher or fork to carefully crush some of the tomatoes, then season lightly.
- Add the mussels (including the flavoured butter) to the pan, then cover with a lid. Reduce the heat and leave to steam for 6-7 minutes or until all the mussels have opened, shaking the pan occasionally. Discard any mussels that are still closed.
- Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to pack instructions. Drain, then add the linguine and chopped parsley to the mussels mixture. Toss together, then serve with the lemon wedges.
