Linguine with mussels and saffron cream sauce

Delicious pasta with mussels in a flavourful white wine and cream sauce, topped with crispy breadcrumbs. It’s an elegant meal that’s perfect for seafood lovers.

By Theo Randall
From Saturday Kitchen

Ingredients

• Mussels in the shell, scrubbed and debearded: 2kg/4lb 8oz
• Extra virgin olive oil: 4 tbsp
• Garlic cloves, thinly sliced: 2
• White wine: 150ml/¼ pint
• Fresh thyme: 1 sprig
• Saffron strands: ½ tsp
• Double cream: 75ml/5 tbsp
• Breadcrumbs: 100g/3½oz
• Linguine: 400g/14oz
• Chopped fresh flatleaf parsley: 1 tbsp
• Sea salt: to taste

Method

Step 1: Cook the Mussels

1. Discard any mussels with broken shells or that don’t close when tapped.
2. In a large saucepan, heat 2 tablespoons of olive oil over high heat.
3. Add mussels and garlic, cover, and cook for 2 minutes.
4. Add white wine and thyme, cover, and cook for 4 more minutes.

Step 2: Prepare the Mussels and Sauce Base

1. Strain mussels, collecting the cooking juices in a bowl.
2. Discard any unopened mussels.
3. Select 12 best mussels for garnish; remove meat from the rest.
4. Strain the cooking juices through a fine sieve or coffee filter.

Step 3: Make the Sauce

1. In a large non-stick frying pan, bring mussel juices and saffron to a boil.
2. Reduce by half (2-3 minutes), then add cream and simmer.
3. Turn off heat and set aside.

Step 4: Prepare Breadcrumbs

1. In a small saucepan, heat 2 tablespoons of olive oil.
2. Add breadcrumbs and cook until golden brown (about 2 minutes).
3. Season with sea salt and set aside on kitchen paper.

Step 5: Cook the Pasta

1. Cook linguine in salted boiling water for 3 minutes less than package instructions.

Step 6: Combine and Finish

1. Transfer linguine to the sauce using tongs.
2. Add a ladle of pasta water and the mussel meat.
3. Cook for 2 minutes, then add the 12 reserved mussels and chopped parsley.
4. Stir to emulsify the sauce, adding more pasta water if needed.

Step 7: Serve

1. Plate the hot pasta.
2. Top generously with the fried breadcrumbs.