3 lbs Mussels, scrubbed & de-bearded
1 ¼ lb Prawns, peeled & de-veined
2 tbsp Grapeseed Oil
2 ¼ cups Sauvignon Blanc
3 cloves Garlic, minced
3 tbsp Shallots, minced
2 cups Cream
1 pinch Saffron
¼ cup Parsley, minced
2 lb Linguini
to taste Salt & Pepper
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.