Prawn & Mussel Linguine

Mike Reid


  • 120g fresh Linguine
  • 100g mussels 
  • 2 king prawns
  • 100g diced shallots
  • 2 garlic cloves, finely chopped 
  • ½ glass of white wine 
  • 2 tomatoes, grated
  • 40g butter, unsalted 


  1. Sauté the prawns in a touch of olive oil and remove from the pan. 
  2. Add your shallots, garlic, tomato to the pan and cook out for a couple of minutes before adding your wine and mussels. Cook with lid on until they open. Remove the mussels from the pan. Add your butter and reduce by ½.
  3. Start to cook your fresh pasta in boiling seasoned water. 
  4. Add your pasta to the shallot and tomato sauce mix with your mussels and prawns and season to taste.
  5. Plate up and enjoy!
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