Emeril's Mussels Over Linguine

Recipe Ingredients

2		Live mussels - scrubbed and
		Debearded
1 tablespoon	15ml	Olive oil
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced garlic
2 cups	474ml	White wine
1/2 cup	118ml	Fish stock or chicken stock
3 tablespoons	45ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fresh linguine - cooked al dente
		And tossed with olive oil
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano Cheese
1 tablespoon	15ml	Chopped parsley
		Crusty French bread

Recipe Instructions

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.

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

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