Tinned Mussel Linguine

There's a reason this is my most-saved recipe.

My shopping basket at Trader Joe's is going to have a tin of its smoked mussels, always. They're inexpensive, surprisingly high-quality, and the easiest add-in to make a cheap meal feel luxurious. I first bought this tin in college and turned it into a simply delicious tinned mussel linguine that has regularly landed on my weekly menu ever since. I shared it online, and people are still saving it years later.

While that recipe was solid, I've since gone to culinary school and thought it was time to revisit the recipe. I've made a few tiny adjustments, like adding a few cubes of cold butter, to give the sauce a little more body.

Now, this is a light, simple pasta sauce that gets sucked up by the linguine for a flavorful bite. Expect more of a buttered noodle consistency rather than a super-saucy pasta. If you want more sauce, feel free to double all of the ingredients, aside from the mussels and pasta.

Linguine with Smoked Tinned Mussels

INGREDIENTS (1 Large Serving or 2 Side Servings)

• 4 oz of dried Linguine (1/4 of a 1 lb. package)

• 1 (4 oz.) tin of smoked mussels

• 1/2 shallot, finely chopped

• 2 cloves of garlic, thinly sliced (or minced)

• Zest from 1/4 of a lemon

• 1/4 tsp. red pepper flakes

• 2 tbsp. white wine

• 1/4 cup chicken stock (or broth)

• Juice from 1/4 of a lemon

• 1/2 tbsp. butter, cubed

• 1 tbsp. parsley, finely chopped.

DIRECTIONS

1. Bring a large pot of well-salted water to a boil. Cook Linguine to al dente, according to package instructions. Reserve 1/4 cup of pasta water and drain.

2. In a skillet over medium-low heat, add the oil and liquid from the mussel tin, along with shallot, garlic, lemon zest, red pepper flakes, and a pinch of salt. Cook until the shallot is soft and translucent, about 3-5 minutes.

3. Deglaze the pan by adding in white wine and scraping with a wooden spoon. Continue cooking until wine is almost completely reduced, 2-3 minutes. Add in chicken stock and simmer until slightly thickened.

4. Reduce heat to low and stir in cubed butter. Once the butter is melted, add in lemon juice, parsley, and mussels. Fold in cooked pasta and toss until the sauce coats the pasta, adding in pasta water, as needed.

Did you make this pasta? Share how it went in the comments!