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3 lbs Mussels,
scrubbed &
de-bearded |
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1 ¼ lb Prawns,
peeled & de-veined |
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2 tbsp Grapeseed Oil |
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2 ¼ cups Sauvignon
Blanc |
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3 cloves Garlic,
minced |
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3 tbsp Shallots,
minced |
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2 cups Cream |
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1 pinch Saffron |
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¼ cup Parsley,
minced |
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2 lb Linguini |
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to taste Salt &
Pepper |
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1. Season the prawns
with salt & pepper.
Heat the grapeseed
oil in a large
skillet on high
heat. Sauté the
prawns for about 3-4
minutes until not
quite done. Remove
from the pan & set
aside.
2. Place the mussels
in the pan with the
wine, garlic &
shallots. Cover with
a tight fitting lid
and cook for about
7-10 minutes until
the mussels have
opened. Remove from
the pan and bring
the liquid to a boil
until it is reduced
by half.
3. Bring salted
water to a boil &
cook the pasta until
just before al
dente.
4. Reduce the heat
to medium on the
wine liquid. Whisk
in the cream &
saffron. Stir until
the sauce has
thickened, about
5-10 minutes. Place
in the pasta and
finish cooking for
about 2 minutes. Add
the seafood &
garnish with
parsley. |
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