Ingredients
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