Creamy Linguine with Mussels
Number of Servings: 2
1 lb (500 g) fresh PEI Mussels
2 medium shallots, finely chopped
2 Tbsp (30 mL) unsalted butter
1 clove garlic, minced (large)
1⁄2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
6 oz dried linguine
3 Tbsp (45 mL) heavy cream
3⁄4 tsp (7.5 mL) salt
1⁄4 tsp (2.5 mL) black pepper
3 Tbsp (45 mL) chopped fresh flat-leaf parsley
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
- Add mussels and cook over moderately high heat, covered, until they just open, 4-6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
- While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
- Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.