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Mussels and Squid in Thyme & White Wine over Linguine

Can I just start off by saying that your kitchen will smell divine as you’re simmering these Mussels and Squid in Thyme and White Wine? My stomach is rumbling just thinking about it …

The delicate flavor of thyme does wonders when it’s combined with seafood and white wine … The result is something light and aromatic and full of flavor. Now I know some of you may think that squid can be tricky to cook properly but just keep in mind that either you cook it very quickly (at high heat for literally a couple of minutes) or simmer it for much longer (usually about 40 minutes) and you’ll be fine. As for the mussels, they are probably one of the easiest things anyone can cook. Just scrub them properly and add them to a flavorful sauce or broth for just a few minutes until their shells open. It’s as simple as that … and trust me, you’ll be licking your fingers and looking for more.

Mussels and Squid in Thyme and White Wine over Linguine
Serves 4 to 6

1 lb. squid, cleaned and cut into thick rings
1 lb. mussels, scrubbed
1/4 cup olive oil
5 cloves garlic, minced
4 sprigs fresh thyme
1 cup dry white wine
Pinch of crushed red pepper flakes
1 lb. linguine
Parsley, finely chopped
Optional: Grated Pecorino Romano or Parmesan Cheese

In a large skillet or saucepan heat the olive oil over medium high heat. Season your squid rings with salt and freshly ground pepper then add the squid to the hot olive oil and cook until most of the liquid has evaporated. Stir in the garlic, red pepper flakes and the thyme and cook for a minute longer. Add the white wine and bring to a boil. Reduce heat to a simmer and cook, covered, for about 40 to 45 minutes or until the squid is quite tender.

Meanwhile, bring a large pot of salted water to a boil and cook linguine until al dente. Reserve about 1 cup of cooking liquid, then drain linguine in a colander. Add the linguine back to the warm pot and toss with olive oil (or a little butter if you like) and set aside.

Once the squid is tender, add the mussels to the pot and cook until they open. If the sauce has reduced too much add some of the reserved pasta liquid. To serve, pile linguine in a deep bowl and spoon some squid and mussels over along with plenty of the fragrant broth. Sprinkle with parsley and grated cheese and enjoy. (Squid can be made a few hours ahead — re-warm the squid and then add mussels to the pot to be cooked just before serving.)

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9 Responses to “Mussels and Squid in Thyme & White Wine over Linguine”

  1. Stunning! What wine did you use, Maria? I am one of those intimidated by calamari. I need exposure therapy stat!

  2. Rosa says:

    That looks and sounds really good!

    Cheers,

    Rosa

  3. Foodjunkie says:

    I love your take on moules marinière!

  4. Peter says:

    I do love my thalassina and they are a natural to be tossed in pasta with all that sauce. These pics are super!

  5. I’m always looking for seafood recipes that are not too complicated…love this Maria! Wonderful presentation and flavours.

  6. Heaven in a bowl! Absolutely stunning!

  7. Cherine says:

    A gorgeous dish! Looks really tempting!

  8. Hey Maria this looks AMAZING! I LOVE IT! Simple tasty and oh so easy. I love the way you cook. Wonderful. I think i will make this for my husband for dinner. Beautiful!

  9. Ivy says:

    Maria mou, I wish I had a plate of that delicious food. My family are not fond of mussels so I don’t cook them but whenever we eat out it’s my first choice.

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