Fiery Shrimp and Mussels over Linguine

My body tells me when I am low in iron; I know that because it is when I begin craving fish or shellfish.

• 2 lb. mussels
• 1 lb. 16-20 ct shrimp - deveined, peeled leaving the last section of shell on
• 3/4 - 1 lb. linguine - cooked to manufacturer's directions
• 1 cup shrimp stock (or any seafood stock)
• 1/2 cup white white (chardonnay works)
• 1/4 cup onion - small dice
• 10 grape tomatoes - halved
• 1 tbsp. butter
• 1 tbsp. olive oil
• 2 tbsp. fresh flat leaf parsley - chopped
• 4 garlic cloves - minced
• sprinkling of cornmeal (for the mussels)
• 2 tsp. granulated garlic
• 1 tsp. cayenne pepper *
• 1/2 tsp. red pepper flakes
• salt and black pepper to taste

1. Begin by prepping the shell fish. Rinse in cold water the shrimp, peel back to the last shell or all the way if you prefer. Take the black vein out of the shrimp. Save the shells for shrimp stock if you do not already have saved shells in the freezer.
2. Place the shrimp in a bowl and add in the granulated garlic and cayenne pepper. Toss to coat and refrigerate until ready to use.
3. If your mussels have the beard on them, remove it and in a pot of cold water add the mussels along with some cornmeal. Let them sit in the refrigerator for a while. This helps clean out the mussels. Drain and thoroughly wash the mussels prior to using them.
4. Dice the onion and slice the tomatoes and chop your parsley and cloves of garlic.
5. To a large skillet over medium heat melt the butter and olive oil. Add the minced garlic and onion and cook until the onion is softened and translucent and the garlic begins to give off its' wonderful odor. Then add in the red pepper flakes and stir. Cook for 10-20 seconds.
6. Add the wine to the pan and reduce by half. You may turn up the heat at this point to get it bubbling.
7. Next add in the shrimp stock and cook for a few minutes. Add some salt and black pepper to taste.
8. Have your linguine water ready and toss in the linguine. It takes around 9 minutes to cook.
9. Add the shrimp to the pan and cook for 30 seconds then add in the mussels and the tomatoes. Cover the skillet and cook until the mussels open and the shrimp should be cooked as well.
10. Toss in the parsley at the end and stir. Now plate in bowls with the linguine on the bottom and all the goodies on the top. Ladle some of the stock at the end over all of it.

If you have a loaf of Italian or French bread, toast that up to sop up all of the nice stock. Serve a salad on the side or any vegetable you choose.

* If you like this more spicy kick up the cayenne and the red pepper flakes or add a touch of hot sauce to the dish.

This recipe should serve six people and the cost worked out to $3.96 per person. My cost is based on grocery store prices for mussels and shrimp and on sale Barilla pasta for $1.00 a box.