Recipe courtesy of PEI Mussels
lb (500 g) fresh PEI Mussels
medium shallots, finely chopped
tbsp (30 mL) unsalted butter
clove garlic, minced (large)
red bell pepper, thinly sliced
celery rib, thinly sliced
oz dried linguine
tbsp (45 mL) heavy cream
tsp (7.5 mL) salt
(2.5 mL) black pepper
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.
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