0 Ratings
Recipe courtesy of PEI Mussels
- 2 Servings +
1 lb (500 g) fresh PEI Mussels
2 medium shallots, finely chopped
2 tbsp (30 mL) unsalted butter
1 clove garlic, minced (large)
0.50 red bell pepper, thinly sliced
1 celery rib, thinly sliced
6 oz dried linguine
3 tbsp (45 mL) heavy cream
0.75 tsp (7.5 mL) salt
0.25 (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.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
