Ingredients

The following ingredients have 4 Servings
  • 6.5 cups mussels
  • extra virgin olive oil
  • 1 onion (finely chopped)
  • 1 clove garlic cloves (finely chopped)
  • 2 carrots (very finely diced)
  • 0.5 cup Celeriac (very finely diced)
  • 0.667 cup white wine
  • 6 ripe tomatoes (peeled, deseeded and chopped)
  • 1 chili pepper (deseededdeseeded and finely diced)
  • 14 ozs Linguine

Instruction

  • Dispose of any open mussels then wash and de-beard the mussels under running water.
  • Heat 4 tbsp oil in a large pan and start by frying the onion and garlic. Add the carrots and celeriac and fry together.
  • Pour in 250 ml water and the white wine, then stir in the tomatoes and chilli. Season with salt and freshly ground black pepper and bring to the boil.
  • Add the mussels, cover and cook over a high heat for around 8 minutes, vigorously shaking from time to time. At the end of the cooking time, dispose of any mussels that have not opened.
  • Meanwhile, cook the linguine in plenty of salted water until al dente, then drain.
  • Add the pasta to the mussels in the pan and stir together well. Divide between bowls and serve immediately.