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20 minutes
Dairy Free

Mussel Linguine in Lobster-Tomato Broth

with Lemon & Spinach

Cooking time

20 minutes

Servings

2/4

Calories

710 /serving

Relish the taste of fresh seafood pasta tonight in the comfort of your own home. We send you pre-cooked mussels for your convenience; they join strands of al dente linguine as they are bathed in a decadent sauce you make from scratch with roasted garlic, crushed tomatoes, a sprinkle of chili flakes and a thick lobster demi-glace. We quickly sauté baby spinach and stir the leafy greens into our sauce; a squeeze of lemon juice finishes a meal good enough to serve to guests… or keep all to yourself!

We will send you:

  • 454g PEI Mussels
  • 115g Baby spinach
  • 1 Lemon
  • 2 Roasted garlic cloves
  • 400ml Tomatoes (canned)
  • 12g Lobster demi-glace
  • 2g Chili flakes
  • 225g Fresh linguine

  • Contains: Egg, Gluten, Shellfish, Wheat

    You will need:

    Medium pot
    Large high-sided pan
    Strainer
    Olive oil
    Salt & pepper
    Total Fat
    20 g
    Saturated Fat
    3 g
    Sodium
    1500 mg
    Total Carbs
    90 g
    Sugars
    10 g
    Protein
    45 g
    Fibres
    8 g
    Preparation
    a picture
    Mise en place
    Bring a medium pot of salted water to a boil. Mince the roasted garlic. Halve the lemon.
    a picture
    Cook the spinach
    In a large high-sided pan, heat a drizzle of olive oil on medium. Add the spinach; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until wilted. Transfer to a bowl and wipe out the pan.
    a picture
    Start the sauce
    In the same pan, heat a drizzle of olive oil on medium. Add the roasted garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the crushed tomatoes, as many of the chili flakes as you’d like, the demi-glace and ½ cup of water (double for 4 portions). Cook, 4 to 5 minutes, until the sauce has thickened slightly; season with S&P to taste.
    a picture
    Cook the pasta
    While the sauce cooks, add the pasta to the pot of boiling water. Cook, 2 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), thoroughly drain the cooked pasta. Toss with a drizzle of olive oil to prevent from sticking.
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    Cook the mussels
    Increase the heat of the pan of sauce to high. Add the juice of ½ the lemon (squeeze directly over the pan, using your other hand to catch any seeds) and the mussels (removing any cracked or unopened shells before adding). Cover the pan and cook, shaking the pan occasionally, 3 to 4 minutes, until the mussels are heated through. Remove from the heat.
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    Finish & serve
    Add the cooked pasta and spinach to the pan of mussels. Stir until all the pasta is coated in sauce (if the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency). Divide the finished pasta and mussels between your plates. Garnish with the remaining lemon (halve before serving). Bon appétit!

    *Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.