Note: The Spiced Chickpea teamed up with Mosselen. zo uit Zeeland for this sponsored recipe. In need of more mussel inspiration, then check out my Onion & Mussels Bhaji’s or Dynamite Mussles w/ Panko Crust.
Gochujang Mussels w/ Linguine
Ingredients
- 1 kg of mussels
- 2 portions of linguine pre-cooked, al dente
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves finely chopped
- ½ white onion finely chopped)
- 1 tbsp Gochujang add less if you don't like it too spicy
- 1 handful of cherry tomatoes cut in half
- good splash of dry white wine
- salt & pepper / bouillon cube (chicken, vegetables, fish, low salt) to taste
- For garnish:
- fresh parsley (chopped) chopped
- Parmesan cheese (grated) grated
- lemon wedges
Instructions
- How to pre-cook your mussels?
- NOTE: I used 1 kilo of mussels. This amount is good for 1-2 persons.
- Discard the broken mussels, mussels that are open too far, or mussels that do not close immediately when tapped. Rinse them well with cold water.
- Add olive oil and butter to a pan. Fruit in it a chopped onion. Then add the cherry tomatoes, pepper, garlic to the pan. Fry this for 2-3 minutes on medium heat and then add Gochujang. Mix well.
- After 2-3 minutes, add the mussels to the pan, give them a shake and deglaze with a dash of white wine. Put the lid on the pan and let them stew for 8-10 minutes (until all the shells are open) on medium heat.
- After 8-10 minutes add the pasta and mix well. Garnish with fresh parsley, lemon wedges and Parmesan cheese. Serve immediately and enjoy your meal!
- TIP:- If you want to make the sauce less spicy, add a small dash of whipped cream.
- If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.