Linguine with Thai Green Mussels

Cook the linguine in boiling salted water until al dente. Meanwhile, heat the olive oil in a large saucepan and cook the lemongrass, ginger and garlic for 1 minute. Add the wine, then the mussels and cover with the lid. Bubble for 4 mins until the shells have opened (discard any that remain closed).
Mix the curry paste and cream, then pour into the mussel pan and mix well. Drain the pasta and add to the pan, mix well and serve with scattering of basil.

15 mins

2 serving

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