Failing getting my hands on some fresh crab I decided to make linguine with white wine and mussels. I have always felt sorry for people who don't like fish & shellfish or have allergies because it closes off a whole world of texture and flavour. Mussels are sustainable and very economic and very much fun to eat! There used to be a lovely fish shop on Chatham St, Dublin but unfortunately it closed, so if I'm south side I go to Fallon & Byrne and if north I go to Kish which is just off Smithfield Sq......good value indeedy!

So.......

Wash your mussels in cold running water removing the beards (green seaweedy type stringy bits)
Put a large pot of water on and add your linguine when it's boiling (I like De Cecco brand)
Take 3 small shallots, a small red pepper and two/three cloves of garlic sautee in a knob of butter in a large pot, after few mins add a glass of white wine let it bubble -ensuring that the alcohol evaporates
Take your washed mussels add to the pot put the lid on and allow to steam for a few mins
Chop a handful of parsley
When the mussels have had a few mins lift off the lid and check through for unopened ones -discard these as they are dead
Place pasta in bowl, drizzle with olive oil, some crushed sea salt and cracked black pepper
Chuck the mussels and juice over and sprinkle on your parsley...enjoy with a nice glass of white wine and some crusty bread to mop up the juice!

http://www.youtube.com/watch?v=W20Btaww6zc

The late great Keith Floyd........cooking mussels :-)