Linguine with mussels, beurre blanc and parsley

Method

1. Bring 4 litres water to the boil in a large saucepan. Add plenty of salt and the linguine and cook for 10 minutes or until al dente.
2. Meanwhile put a very large pan over a high heat. Add the mussels and 100ml cold water, then cover and cook for about 3-4 minutes, stirring once, until all the mussels have just opened. Tip into a large colander set over a bowl to catch the mussel juices. Set aside a dozen or so of the smaller, prettier mussels in their shells and remove the meat from the remainder.
3. Put the white wine, vinegar, shallots and 6 tbsp of the reserved mussel juices into a small pan, bring to the boil and simmer vigorously until the liquid has reduced to about 2 tbsp. Stir in the cream, then simmer for a little longer until reduced back to 2 tbsp.
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4. Lower the heat slightly and, using a small horseshoe sauce whisk, gradually whisk in the cold butter, a few pieces at a time, until the sauce is smooth
   and thick. Season to taste with a little salt (not too much as the mussel juices can be salty) and some black pepper, then remove from the heat.
5. Drain the cooked linguine well and return it to the pan. Add the beurre blanc, cooked mussels and parsley, then toss together well. Divide among warmed
   bowls and serve straightaway.