Super fresh blue mussels and easy pasta recipe, with English recipe at the bottom as many of you requested🥣 最後一定一定要加初榨橄欖油在表面！好簡單地先用牛油白酒蒜蓉等煮熟藍青口，個湯底本身吸收晒藍青口的海鮮味，再加入扁意粉好煮至入味，so good😍💖向屋企食海鮮最開心！可以加好多份量😝👦🏻連個汁都飲晒hehehe♥️
Ingredients: Linguine / Pasta 150-200g Blue mussel 1kg Cherry tomato x 8 Minced garlic 1tbsp Minced shallot 1tbsp Dried herb/ parsley flakes 1tbsp White wine 50ml Butter 2 tbsp Salt / black pepper to taste Olive oil Extra Virgin olive oils 1 tbsp
1) Rinse the mussels and remove beards 2) Cook linguine until al dente in boiling water with a pinch of salt 3) Heat butter and oil in a pan on low heat, cook garlic and shallots until fragrant, then add cherry tomato and cook for about 1min, add mussels & white wine, cover and simmer mussels until fully cooked and shells open up 4) Take out the mussels and remove the shells, add in the linguine to the sauce and cook for 1min, add back the mussels and cook for 30sec, season with parsley flakes, black pepper and salt, add extra virgin olive oil before serving
