Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Emeril's Mussels Over Linguine INGREDIENTS: 2 dozen live mussels, scrubbed and debeared 1 tablespoon olive oil 1/4 cup minced shallots 2 tablespoon minced garlic 2 cups white wine 1/2 cup fish stock or chicken stock 3 tablespoons chopped parsley Salt and pepper 1/2 pound fresh linguine, cooked al dente and tossed with olive oil 1/2 cup grated Parmigiano-Reggiano Cheese 1 tablespoon chopped parsley Crusty french bread INSTRUCTIONS: Bring a pot of salted water to a boil. In a sautŽ pan, heat the olive oil. When the oil is hot, sautŽ 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 3-4 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 2-3 minutes. Remove from the water and drain. Add the pasta directly to the sautŽ 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. Yield: 2 servings Return to recipe index