As we approach nicer weather, we look to spend less time in the kitchen and more time outdoors. We turn to Culinary Columnist and Executive Chef Paul Watters to share his perfect al fresco dish to enjoy on a warm evening, paired with a crisp glass of white wine and good company.
This mussel and prawn linguine is a deliciously flavorful dish, perfect for seafood lovers. With tender mussels, succulent prawns, and a rich, aromatic sauce, it’s a simple yet impressive meal that’s sure to impress. Quick to prepare, it brings together fresh ingredients for a truly satisfying dining experience.
The Seafood
1kg of mussels
500g of peeled prawns
The vegetable
2 large onions(peeled and sliced finely)
2 cloves of garlic (crushed/grated)
2 handful of frozen peas
A couple of handfuls of flat-leaf parsley (chopped)
The Sauce
1 medium-sized glass of dry white wine
250 ml of chicken stock
2 spoonfuls of unsalted butter
Sprig of fresh thyme
Salt and pepper
The Pasta
4 oz linguine
1 tablespoon of salt
The Cooking
Start by bringing a medium-sized pot or pan to a boil. Add the salt and the linguine, give it a quick stir, and let it cook for 8-10 minutes.
Once done, remove from heat and strain through a fine sieve or colander.
While the pasta is cooking, heat a large frying pan over medium-high heat. Drizzle in some oil, then add the onions and thyme. Cook for about 1 minute, then add the garlic and stir.
Next, add the mussels, white wine, and chicken stock, cover with a lid, and let it cook for around 7 minutes.
Afterwards, remove the lid and add the prawns, cooking for an additional 5 minutes.
Once the prawns are cooked, add a handful of chopped parsley and peas, and gently warm them through.
Finalise the dish with a little seasoning of salt and pepper.
You can either mix the pasta with the mussels and prawns or serve them separately. Enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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