Yield: 2 servings
2 Dozen Live mussels; scrubbed and Debearded
1 tb Olive oil
1/4 c Minced shallots [44 g]
2 tb Minced garlic
2 c White wine
1/2 c Fish stock or chicken stock [125 ml]
3 tb Chopped parsley
Salt; to taste
Freshly-ground black pepper;-to taste
1/2 lb Fresh linguine [250 g]; cooked al-dente
And tossed with olive oil
1/2 c Grated Parmigiano-Reggiano-Cheese
1 tb Chopped parsley
Crusty French bread
Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, saute the shallots and garlic. Add the wine and stock.
Bring up to a boil, reduce to a simmer. Add the mussels to the wine and
cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir
in the parsley and season with salt and pepper. Drop the pasta into the
boiling salted water. Cook for 2 to 3 minutes. Remove from the water and
drain. Add the pasta directly to the saute pan. Divide the pasta between
two bowls and spoon the mussels on top. Garnish with the grated cheese and
parsley. Serve with the crusty bread. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their
Web-Site - http://www.foodtv.com
10-03-1997
Recipe by: Emeril Lagasse
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