Linguine with Mussels and Lemon Cream Sauce

Ingredients

• 1 kg mussels
• 1 untreated lemon
• 400 g linguine
• Salt
• 2 shallots
• 2 Garlic cloves
• 1 EL olive oil
• 1 EL Butter
• 70 ml dry white wine
• 50 ml Noilly Prat
• 250 g crème fraîche
• dried chili flakes
• 1 handful fresh herbs (e.g., parsley, basil)

Instructions

1. 1.

   Wash, clean and devein the mussels thoroughly. Discard any open mussels. Wash the lemon hot, dry it, grate the zest and squeeze out the juice.

2. 2.

   Cook the linguine in salted water until al dente.

3. 3.

   Peel and finely dice the shallots and garlic. Sauté both in a large pan with hot oil and butter until translucent. Deglaze with white wine and Noilly Prat, bring to a boil, reduce heat then stir in 2 EL lemon juice and crème fraîche. Add the mussels, cover and simmer for about 5 minutes, shaking occasionally and adding some pasta cooking water if the sauce thickens. Season with salt, chili flakes and lemon zest. Remove any mussels that did not open.

4. 4.

   Drain the linguine, let it drain, add it to the mussel mixture and toss well. Plate and garnish with fresh herbs before serving.