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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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 |
Directions:
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.
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.)
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.
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.
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