Seafood Pasta Recipe
Ingredients
| 24 mussels, well washed and debearded | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| Scallions | 12 , finely sliced | |
| Butter | 3 1/2 Tablespoon | |
| 1 pound large raw shrimp, peeled | ||
| Bouquet garni | ||
| Paprika | 1/4 Teaspoon | |
| Brandy | 1 Tablespoon | |
| Pasta | 1/2 pound | |
| Canned tomato | 3/4 Cup (16 tbs) | |
| Finely chopped fresh parsley | ||
Directions
Put mussels in a large pot with the wine, cover the pan and cook over high heat until the shells open.
Discard any that do not.
Strain the liquid and reserve.
Pick out a few of the best looking mussels for garnish; remove the meat from the others and set aside.
Cook the mushrooms and scallions in the butter for 3 minutes then add the shrimp, bouquet garni and paprika.
Cook for a minute or two, add brandy if using, and flame.
Douse the flames with the reserved mussel liquid and simmer for a few-minutes more.
Remove the shrimp and reduce the liquid in the pan by half.
Cook the pasta until tender and drain.
Add tomato sauce to the mussel liquid and bring to the boil.
Add mussels and shrimp and cook until just heated through.
Discard bouquet garni.
Put the pasta into a warmed serving plate, spoon the sauce over the top, decorate with reserved mussels in their shells and lots of chopped parsley.
Discard any that do not.
Strain the liquid and reserve.
Pick out a few of the best looking mussels for garnish; remove the meat from the others and set aside.
Cook the mushrooms and scallions in the butter for 3 minutes then add the shrimp, bouquet garni and paprika.
Cook for a minute or two, add brandy if using, and flame.
Douse the flames with the reserved mussel liquid and simmer for a few-minutes more.
Remove the shrimp and reduce the liquid in the pan by half.
Cook the pasta until tender and drain.
Add tomato sauce to the mussel liquid and bring to the boil.
Add mussels and shrimp and cook until just heated through.
Discard bouquet garni.
Put the pasta into a warmed serving plate, spoon the sauce over the top, decorate with reserved mussels in their shells and lots of chopped parsley.
Chef
