Linguine with Mussels

Ingredients

• 0.3 teaspoon pepper black
• 0.5  bell pepper red thinly sliced
• 6 oz pasta dried
• 2 tablespoons butter unsalted
• 3 tablespoons cup heavy whipping cream 
• 1 lb mussels scrubbed
• 2 medium shallots finely chopped
• 1 large garlic clove minced
• 1 rib celery stalks thinly sliced
• 0.8 teaspoon salt 
• 3 tablespoons parsley fresh chopped

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
2. Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
3. While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
4. Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer.
5. Add mussels and toss carefully, adding more cooking water if pasta seems dry.
6. Serve immediately, sprinkled with parsley.