Scottish Mussels with Linguine and Dill
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
  • 500 g Scottish Mussels in Garlic Butter Sauce
  • 400 g Linguine Pasta
  • 1 heaped tablespoon Fresh Dill
  • 1 pinch Sea Salt
  1. Fill two pans with boiling water, a large pan for the pasta and a medium-sized pan for the packets of mussels. Add a large pinch of sea salt to the pasta pan.
  2. Put the linguine or other pasta in the pan to cook, make sure the pan is big enough so that there is plenty of room for the pasta to boil and so that it doesn't stick together. Stir a few times and cook until al dente (7-8 minues)
  3. Take the mussels out of the box and drop the sealed packet or packets into your medium-sized pan of boiling water. Check the instructions, but they will probably need to gently simmer/boil for five minutes. Once cooked, use tongues to carefully lift the packets out and snip open the top. Make sure they are piping hot. All the mussels should be opened (you should be able to see the mussel inside its shell)
  4. Before you drain the pasta, carefully take out half a cup of the pasta water to add to the sauce. Drain the pasta and then mix the mussles and sauce in the bag into the pasta, add some of your saved pasta water to help the sauce bind to the pasta. Add a tablespoon of chopped dill, or you can use fresh parsley if you prefer. Seve and eat!
Recipe by Ren Behan - Author Wild Honey and Rye at