Linguine with Seafood

Ingredients

• 400 g linguine
• 500 g mussels
• 1 l fish stock (from the jar)
• 300 g shrimp
• 250 g heavy cream
• 2 tbsp olive oil
• 2 Garlic cloves
• 0.5 untreated lemon (including grated zest)
• Salt
• Pepper
• 0.5 bunch parsley (for garnish)

Instructions

1. 1.

   Wash and clean mussels, discard any that are open. Place mussels in a large pot, pour in fish stock, bring to a boil and simmer for about 10 minutes until the mussels have opened.

2. 2.

   Wash shrimp and pat dry. Heat oil in a pan. Peel garlic, finely chop, sauté in oil until translucent, add shrimp and cook around all sides.

3. 3.

   Cook linguine according to package instructions, drain and set aside. Add cream and lemon zest to the shrimp, simmer briefly, season with salt and pepper.

4. 4.

   Remove mussels from the broth, discard any that did not open, fold the mussels into the shrimp sauce, then stir into the linguine. Sprinkle with parsley before serving.