Linguine with Mussels and Zucchini Flowers



Linguine with Mussels and Zucchini Flowers

Linguine with mussels and zucchini blossoms is a main course that will take the podium of summer recipes! You only need two ingredients and a few culinary tricks to bring a tasty pasta dish to the table. The secret lies in making linguine with mussels by making the most of this ingredient: their cooking water will become a flavorful base to finish cooking the pasta, giving an intense flavor to the dish. To complete the dish, a handful of zucchini blossoms, sun rays from the garden, will add a touch of color to this inviting recipe!

Also try these recipes that combine mussels and zucchini blossoms:

  • Cavatelli with zucchini blossoms, mussels, and saffron
  • Spaghetti with clams, zucchini blossoms, and saffron
Linguine pasta 11.3 oz (320 g)
Zucchini flowers 3.5 oz (100 g)
Mussels 2.2 lbs (1 kg) - to clean
White wine 3.4 oz (100 g)
Parsley 2 sprigs
Garlic 1 clove
Fine salt to taste
White pepper to taste
Extra virgin olive oil to taste

How to prepare Linguine with Mussels and Zucchini Flowers

To prepare linguine with mussels and zucchini blossoms, start by cleaning the mussels. Remove the external impurities with a knife 1 and place them in a bowl of water. Once done, rinse them thoroughly 3.

Separate the parsley stems from the leaves 4 and chop the leaves 5. In a large pot, pour the oil, parsley stems, and garlic 6, and let it simmer for 1-2 minutes.

Add the mussels 7 and deglaze with white wine 8. Cover with a lid 9 and cook over medium-high heat for 3-4 minutes. Shake the pot occasionally.

Once opened, drain the mussels 11 and set aside the liquid. Shell the mussels, leaving some whole.

Set aside the mussels 13 and filter the liquid with kitchen paper, collecting it in a large pan 14. Clean the zucchini blossoms by removing the central pistil 15.

Keep only the petals 16 and cut them into strips 17. Meanwhile, boil the linguine in salted water for 4 minutes 18.

Heat the mussel liquid and add the linguine 19, season with salt and pepper, and continue cooking the pasta. Near the end of cooking, add the zucchini blossoms 20 and both whole and shelled mussels 21.

Season with chopped parsley 22, pepper, and a drizzle of olive oil. Mix well 23 and serve the linguine with mussels and zucchini blossoms hot 24.

How to store

We recommend consuming the linguine with mussels and zucchini blossoms immediately.


Zucchini blossoms are very delicate, so we recommend not cleaning them in advance to avoid damaging them. If the mussel water is not enough to finish cooking the linguine, you can extend it with pasta cooking water.