Mussels and Shrimp in Lobster Cream with Spinach and Linguini

ingredients

• 2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
• 3 lbs mussels, cleaned and de-bearded
• 6 shrimp, peeled and deveined (size optional)
• 1 tablespoon garlic, minced
• 1 tablespoon shallot, minced
• 1 cup white wine
• 1 can Lobster Bisque
• 1 cup half and half
• 2 cup fresh spinach
• 1 package linguine
• grated parmesan cheese for garnish

directions

1. Prepare linguine according to package directions. Lightly oil so that it does not stick.
2. Heat olive oil in a large skillet. Add the shallots and garlic and cook for 30 seconds. Add shrimp and mussels. Stir and cook for one minute.
3. Deglaze with white wine and cook for one minute.
4. Add spinach, lobster bisque and half and half.
5. Stir to combine all ingredients in the sauce and cover until mussels are done. Salt and pepper to taste.
6. To serve, place pasta on a large platter and pour seafood and sauce over the top. Garnish with grated parmesan and chopped parsley.