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Receta Emeril's Mussels Over Linguine
by Global Cookbook

Emeril's Mussels Over Linguine
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Ingredientes

  • 2 doz Live mussels scrubbed and debearded
  • 1 Tbsp. Extra virgin olive oil
  • 1/4 c. Chopped shallots
  • 2 Tbsp. Chopped garlic
  • 2 c. White wine
  • 1/2 c. Fish stock or possibly chicken stock
  • 3 Tbsp. Minced parsley Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb Fresh linguine cooked al dente and tossed with extra virgin olive oil
  • 1/2 c. Grated Parmigiano-Reggiano Cheese
  • 1 Tbsp. Minced parsley Crusty French bread

Direcciones

  1. Bring a pot of salted water to a boil.
  2. In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the shallots and garlic. Add in the wine and stock. Bring up to a boil, reduce to a simmer. Add in the mussels to the wine and cover. Simmer the mussels for 3 to 4 min or possibly till the shells open. Stir in the parsley and season with salt and pepper.
  3. Drop the pasta into the boiling salted water. Cook for 2 to 3 min. Remove from the water and drain. Add in the pasta directly to the saute/fry 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.
  4. This recipe yields 2 servings.