Moules, mussels, flavour barnacles, call them what you want – these little treasure morsels of seafood joy are gifts that keep on giving in the kitchen. sh.k was indeed founded on an archetypal mussel dish, the famed P.A Mansion Mussels, and we’ve been making these bad boys and refining the watershed mix ever since.
Never ones to rest on our laurels (no matter how comfortable that sounds, our laziness notwithstanding), we took our lifelong penchant for moules down an Italian desire path recently, rocking out with a brand new mussel feast. Today, we bring you sh.k mussel linguine – the powers of seafood and pasta combined, into one classic, moreish, simple, delicious and timeless dish.
Put it on your table tonight.
- 1 kg of fresh mussels, washed and debearded
- 15-16 cherry tomatoes
- 250g of linguine
- 3 cloves of garlic, finely chopped
- 2 anchovy fillets, ripped into pieces
- Bunch of parsley, chopped
- Chilli flakes
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Wash, scrub and debeard the mussels – See note.
- Cook your linguine in a large pot of boiling salted water.
- While it is cooking, grab a large frying pan* and heat a few tablespoons of olive oil on medium. Add the anchovy pieces, the garlic and chilli (to suit your desired heat level).
- Melt the anchovies on a medium-low heat, without browning or burning the garlic.
- One by one squeeze the cherry tomatoes into the mixture, and continue stirring.
- Heat the sauce on high, and then add the mussels.
- Pop the lid on the pan and let the mussels open.
- Add a handful of chopped parsley.
- Once the mussels are fully cooked, remove the lid and add the pasta. If your frying pan is too small to hold the pasta, drain the pasta, add back into the pot and pour in the mussels.
- Mix to combine sauce, mussels and pasta.
- Cook for a further few minutes to heat through.
- Separate into heated plates or bowls, sprinkle some parsley on top, season with salt and pepper, and add a drizzle of oil if desired.
- * Your pan should be large enough to hold cooked pasta and a kilo of mussels comfortably. If you don’t have a large pan, use a small frying pan to cook the sauce and the pasta pot to mix the sauce into.