>From the All My Recipes website...


Linguine with Mussels 

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 


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 to 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. 

Makes 2 servings.
Rhonda G in Missouri
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