The Man, The Bean, and I took a quick snowbird trip down to Pensacola, FL over Thanksgiving weekend. We are so fortunate to have great friends who offered to share their beach house with us for the holiday weekend. While we were there, we heard tales of a great seafood market that sells fresh caught gulf seafood and also has international supplies flown in fresh. We couldn’t leave town without stopping by to check this place out, thus we were introduced to Joe Patti’s Seafood.
The one most startling thing I realized as we were perusing the long back wall of many potential delicacies, was there was absolutely ZERO fish odor. If you were wearing a blindfold and walked into this place, you’d never know there was fish filets, shrimp, crabs, etc just feet from your face. We were really impressed with there selection and wanted to take much more home then we did, but with a 5+ hour drive, it just wasn’t practical to load up. We settled for several pounds of fresh shrimp and a few pounds of live mussels. If we go back to the Pensacola area (which I can assure you we will), another visit to Joe Patti’s will be on the agenda.
The mussels needed to be cooked as soon as possible, as they need to be kept alive to be safe to eat. I have always like shrimp scampi tossed with angel hair pasta and usually with mussels, I serve them as an appetizer in a white wine sauce with some bread to soak up the awesome sauce. My thought behind this recipe was to create an amalgamation which would include the best aspects of each, with a pasta delivery system to replace the bread.
- 1lb Pasta (I used linguine, but any kind will work)
- 1 lb Shrimp, peeled and de-veined
- 2 lbs Mussels
- 4 tablespoons Olive Oil
- 4 tablespoons Butter
- 6 cloves of Garlic
- ½ an Onion, chopped fine
- 1 cups White Wine
- ¼ cup Lemon Juice
- ¼ teaspoon Salt, or to taste
- Parmesan Cheese
- Fresh Parsley
- Prepare mussels by discarding any open mussels that do not close when lightly tapped. Soak mussels in cold water for 20 minutes for them to expel grit. Scrub outside to remove any dirt or barnacles. Remove beards if still attached.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 9 to 13 minutes or until al dente; drain.
- Meanwhile, in a large pot, melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, lemon juice, mussels and shrimp.
- Stir and cover the pot for about 8-10 minutes. Discard any mussels that did not open after cooking.
- Add cooked pasta to pot with shrimp and mussels and toss (you can optionally remove the mussel from their shells if desired).
- Garnish with Parmesan cheese and fresh parsley.