As well as smoked mussels, the recipe also works very well with smoked fish such as mackerel, if the fish flesh is flaked before adding to the sauce.
Mussels are one of those shellfish that are farmed commercially on a large scale, but which people tend not to eat very much. Fresh mussels are generally available, but smoked mussels present a tasty alternative and are available in tins or jars. Here is a classic recipe for making use of smoked mussels.
For more information about mussels and even more mussel recipes, why not visit the Celtnet mussel information and recipes page?
Smoked Mussel PastaServes: 4
Ingredients:200g (7 oz) smoked mussels
5 tbsp fresh coriander (cilantro), chopped
3 garlic cloves, sliced
300g (2/3 lb) linguine pasta
75ml (5 tbsp) double cream
freshly-ground black pepper, to season
1 lime, sliced into rings, to garnish
Method:In a bowl, mix together the smoked mussels with the coriander and garlic. Cover and set aside.
Bring a pan of lightly-salted water to a boil, add the linguine and cook according to the packet instructions. When tender drain the pasta then turn into a large, warmed, serving bowl.
Add the double cream and season with black pepper. Stir to coat the pasta in the cream then top with the mussel mixture. Gently fold into the pasta and serve immediately.