- Prepare the mussels: check all the mussels are closed and discard any that are open or don’t close with a gentle tap, together with any that are cracked or damaged. Pull off the beard and scrub with a stiff brush under cold running water to remove any barnacles.
- Melt the butter with the olive oil in a saucepan over a medium-low heat. Add the onion and garlic and cook for 3 minutes or until the onion is almost translucent.
- Pour in the wine and thyme and stir then add the mussels. Stir and cover the pot for about 8-10 minutes.
- While the mussels are cooking, cook the linguine according to the instructions on the pack and drain.
- Discard any unopened mussels, season with salt and pepper and stir through the linguine. Garnish with the parsley and serve with the baguette.
Tip: If you’re buying your mussels from a fishmonger you’ll need 10-12 per person. You can buy pre-packed mussels in the shops with or without sauce and these should state the number of servings they contain. For big appetites, serve with French bread on the side.
