Shrimp & Mussels with Linquini

Jodies Kitchen Shrimp & Mussels with Linguini

 My oldest son loves shell fish..So when it came time last year to make his Birthday dinner,I honestly had no problem in deciding what to make.

Now you can give him just a big bowl of Mussels or Clams and he will have them devoured in no time flat.

However I decided to make it a little more special with adding the shrimp and linguini with plenty of crusty bread and a salad on the side.

You can always make this for a crowd by doubling the recipe,or if you just want lots of broth for sopping up with the crusty bread.

Jodies Kitchen Shrimp & Mussels with Linguini

1 pound shrimp cleaned..See note

3 pounds mussels  

Olive oil ..about 1 tbs.

4 tablespoons butter

2 leeks, white parts only, finely chopped

4 garlic cloves, minced

1/4 bunch fresh thyme

1 cup white wine

1/2 cup Seafood Stock..

1/4 cup chopped fresh flat-leaf parsley

1 lemon

Cooked Linguini..See Note

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells,or any that are open already.

Clean your shrimp..I take tails off as well.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes.Pour in stock and bring to a boil. Add the cleaned mussels and shrimp and give everything a good toss. Add the white wine. Cover and cook over medium-low heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels and shrimp get cooked evenly. Add the remaining 3 tablespoons butter, squeeze of lemon and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper.Then simply tossed with cooked Linguini..and cook about 2 minutes. Sprinkle with the parsley and garnish with a lemon wedge.

NOTE: I used about 1/2 pound of Linguini,but this is going to depend on how many you are cooking for.I was serving 4 and you will want the broth so keep this in mind if you add more than 1/2 pound,because your pasta, if it has not been over cooked will soak up some of the broth.

 

This dish Partied at Swap & Share Sunday at  http://spatulasonparade.blogspot.com/