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Gochujang Mussels w/ Linguine

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.