2 pounds mussels or small hard-shell clams in shell, scrubbed
1 bottle clam juice
1/4 cup butter, divided use
3/4 cup sliced green onions
2 large cloves garlic, finely minced
1 pound medium-size raw shrimp, shelled and deveined
12 ounces fresh linguine
1/2 cup chopped parsley
- Pull beard from each mussel with a swift tug.
-Pour clam juice into a 5 to 6-quart pan and bring to a boil over high heat. Add mussels; reduce heat, cover, and boil gently until shells pop open, about 5 to 10 minutes.
- Discard any unopened mussels. Drain mussels, reserving liquid; keep mussels warm. -- Strain cooking liquid to remove grit; reserve 1 cup of the liquid.
- Melt 2 tablespoons of the butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes. Increase heat to high and bring to a boil; then boil, uncovered, until reduced by about half, about 5 minutes.
- Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes.
- Meanwhile, cook linguine in a about 3 quarts boiling water until al dente, about 1 to 2 minutes; or cook according to package directions. Drain well.
- Add pasta and parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with mussels.