Name: Linguine with Mussels
Cook time: 35 min
Total time: 35 min
Yield: Makes 2 servings
Ingredients: 2 medium shallots, finely chopped; 2 tablespoons unsalted butter; 1 large garlic clove, minced; 1/2 red bell pepper, thinly sliced; 1 celery rib, thinly sliced; 1 lb cultivated mussels, scrubbed; 6 oz dried linguine; 3 tablespoons heavy cream; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons chopped fresh flat-leaf parsley

Recipe information

Total Time
35 min
Yield
Makes 2 servings

Ingredients

2 medium shallots, finely chopped

2 tablespoons unsalted butter

1 large garlic clove, minced

1/2 red bell pepper, thinly sliced

1 celery rib, thinly sliced

1 lb cultivated mussels, scrubbed

6 oz dried linguine

3 tablespoons heavy cream

3/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1
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.
Step 2
Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
Step 3
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.
Step 4
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.

TagsPasta Linguine Mussel Shellfish Seafood Bell Pepper Vegetable Shallot Celery Main Dinner Nut Free Simmer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes