Fry the bacon in olive oil and butter, then add the shallots and garlic until soft. Add the chopped tomatoes and a pinch of sugar and salt.
Now add the cleaned mussels, stock and a knob of butter. Allow the mussels to open, finish with cream and put to one side.
Cook and strain off the linguini, add to the sauce, toss through thoroughly and finish with a good sprinkling of parmesan cheese and serve.
Trending This Week