Fish and Seafood/ Uncategorized

Shrimp and Mussels with White Wine and Lemon Sauce over Linguine

Shrimp and Mussels with White Wine and Lemon Sauce over Linguine, have a wonderful flavor from the sea, that if done correctly taste out of this world. This dish has a few of the McCallum Favorites Shrimp, Mussels, and of course wine.

One of the things I want to talk about; before starting this dish, is that it’s very important you understand that with any shellfish, danger can lurk. You MUST dispose of any unopened mussels as advised by the Powers that be of Food. However, I have been told this is a myth Many suggest this is false. the trend started in the 70’s with English food writer, Jane Grigson in her 1973 publication, Fish Book. Her exact quote was—“Throw away any mussels that refuse to open.” I’m not going to argue with 40 some years of being told to discard then, so just toss them out…Safety first!

The danger myth trend started in the 70’s with English food writer, Jane Grigson in her 1973 publication, Fish Book. Her exact quote was,”Throw away any mussels that refuse to open.” I’m not going to argue with 40 some years of being told to discard then, so just toss them out…Safety first!

Shrimp and Mussels with White Wine and Lemon Sauce over Pasta

  • 1 1/2 pounds of fresh mussels, scrubbed, debearded
  • 1 pound of large uncooked shrimp, deveined and shelled
  • 1 1/2 cups of dry white wine
  • 1/2 cup olive oil
  • 1/4 cup of fresh Italian flat leaf parsley, chopped
  • 4 garlic cloves, chopped
  • 4 large shallots, chopped
  • 2 large lemons, sliced
  • 3 tablespoons sun-dried tomatoes in oil, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • Linguine, cooked as directed

Directions

  1. Heat oil in the heavy large pot over medium heat; Add the shallots, garlic, crushed red pepper, sun-dried tomatoes, and salt. Sauté until shallot is light brown, about 4 minutes.
  2. Add wine, lemon slices, and parsley; bring to boil.
  3. Next, add the clean and debearded mussels. Cover pot and cook until mussel shells open, about 5 minutes, stirring once to rearrange mussels. Add Shrimp, cook till done, about 5 minutes. Discard any mussels that do not open.
  4. Serve immediately over cooked linguine.

Note- Be sure to cook pasta as directed on your package.

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2 Comments

  • Reply
    Mandy Lewis
    June 25, 2014 at 8:44 pm

    The ingredients sound great! I love pasta and shrimp. Thanks for sharing

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