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1
Make sure the mussels are all well scrubbed and de-bearded.
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2
Discard any that are open and do not close when tapped.
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3
Place the shallots and wine in a large saucepan over a medium heat.
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4
At the same time, bring a large saucepan of salted water to the boil for the pasta.
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5
Add the linguine and cook according to the packet instructions.
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6
Once the wine is simmering, add the mussels in their shells.
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7
Cover the pan and cook the mussels for 4 minutes.
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8
Remove the mussels from the pan and pour the cooking juices into a bowl.
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9
Discard any mussels that haven't opened.
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10
Return the pan to the heat and add the olive oil and butter.
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11
Add the garlic and cook over a low heat for 30 seconds, stirring constantly, as you don't want it to burn.
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12
Add the spring onions, monkfish and prawns and cook for 1 minute.
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13
Add the cream, chilli, if using, lemon zest and juice, parsley and mussel liquor.
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14
Stir to combine and bring to a simmer.
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15
Tip the mussels back into the pan and stir to coat them in all the juices, then remove from the heat.
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16
By this time the linguine should be ready, so drain it and combine everything in a large serving dish.
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17
Season with plenty of black pepper, a little salt and the extra virgin olive oil.
