Mussels and linguine

Ingredients

• 2 pounds mussels, rinsed
• 1 pound linguine or spaghetti
• 3/4 cup white wine
• 1 shallot, finely chopped
• 3 tablespoons butter
• 1/4 cup fresh parsely, finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 bag of frozen shrimp

Instructions

1. When you bring the mussels home keep them cool in the fridge on top of a bag of ice. Or put them in a bowl with a moist towel on top
2. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing or gently tapping (these are dead).
3. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
4. Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. (If cooking shrimp cook them now and remove and add back later to pan). Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
5. When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh parsely, more Parmesan cheese, and 6-7 mussels.