Crab and Mussel Linguine

Crab fishcakes

This show-stopper of a dish is surprisingly easy to prepare, combining Castle MacLellan’s Luxury Orkney Crab Terrine with delicate mussels to create a creamy sauce which, when served, is sure to impress your dinner guests. 




  • 113g Castle MacLellan Luxury Orkney Crab Terrine
  • 500g Mussels
  • 400g dried Linguine
  • 250ml dry white wine
  • ½ onion, diced
  • 3 cloves of garlic, finely chopped
  • A knob of butter 




  1. Start by adding the linguine to a large pan of boiling water and cooking until al dente (8-10mins). While the pasta is cooking begin preparing the sauce.
  2. Melt the butter in a large heavy bottomed frying pan over a medium heat.
  3. Add the onions to the pan, reduce the heat and allow to soften, stirring occasionally.
  4. Add the garlic and cook for 2 minutes.
  5. Add the wine, bring to the boil then simmer for 3 minutes until the alcohol has cooked out.
  6. Add the Castle MacLellan Luxury Orkney Crab Terrine to the pan and mix until smooth.
  7. Add the mussels, cover with a lid and cook for 3 minutes.
  8. To serve, drain the pasta and add to the sauce, along with a few spoonfuls of the cooking water.
  9. Cook for a further 2 minutes until the pasta is well coated with the sauce then serve.

 Rate this Recipe

(Click the stars to rate the recipe)

Share this Recipe

Site Designed & Built by MBLSolutions Ltd.