European Stars And Stripes (Newspaper) - July 3, 1987, Darmstadt, Hesse                                Mussels and pasta a delightful mix by pier re Franey new York times Many of my friends love shellfish. And most want foods thai Are quickly cooked. One Wayto a i s y Boh needs is with mussels responsible Lish merchant should sell mussels cleaned and ready 1o Cook you need Only lass them into a Kettle with wine or water and a Lew herbs and spices cover and steam for throw to five minutes or until the shells Are open. A Good accompaniment to this dish is a salad blended with a Sci i so Asonei Vinaigrette or Mayonnaise there Are Many variations depending on which Liei tre you choose As Havering tarragon Basil Parsley or finely chopped shallots or Tisl take the mussels and loss in a Little Cream and egg Yolk to produce Iho gloriously simple soup Billi by. 1 Jeli Ghl in mixing mussels and pasta Linguine or example with a sauce o Nicolla cheese and fresh or Frozen peas. It is easy to prepare and goes Well Wilh a watercress and red onion salad. It is easy to clean mussels yourself if you Musl. Using your fingers and if necessary a knife pull off and discard the hairline Hys sus or Beard that May protrude rom the shells. Then Cut away and discard any smaller shells hat cling to the mussels. Rinse Iofi mussels thoroughly in a Basin of cold running water unlit the water flows Clear. They Are ready to Cook. Linguine with mussels 4 Pound Small mussels 1 Tablespoon plus v cup Olive Oil 2 Teaspoons finely chopped garlic 3 tame Poons plus 10 cups water 2 cups new peas or a 10-ounce Frozen package cup Ricotta cheese 9 ounce fresh or packaged dried Linguine 1a Teaspoon dried hot red Pepper flakes it cup finely chopped fresh Baal or 2 Tablespoons dried Salt to taste freshly ground Pepp a to taste clean mussels As described above. Heat 1 Tablespoon Oil in a Large Kellie. Add garlic and Cook stirring without Browning about t minute. Add mussels and 3 Tablespoons water. Cover closely and Cook about four minutes or until shells open. As mussels Cook shake Kettle to redistribute them so they steam evenly. Line a boiling pan with a targe colander and Drain mussels. There should be about 1 a cups of Broth. Reserve Broth. If fresh peas Are used drop in a to of boiling wafer Cook three minutes and Drain. H Frozen peas Are used Pul in a Sieve and run very hot tap water Over them until defrosted. Set aside. When mussels Are Cool enough to handle remove meat irom shells. There should be about 1 a cups. Set aside. Discard shells. Pour reserved Mussel liquid through a Strainer into a Large Skillet and add Rico la cheese. Stir or tort blended and simmering. Meanwhile bring who remaining 10 cups of Waler to a boil and add Linguine. If fresh pasta is used Cook two minutes or to desired degree of oneness. If dried beguine is used Cook eight minutes or la desired Dane Ness. Drain Linguine and add it to Rico la sauce. Add remaining i cup Oil and stir. Add peas hot red Pepp flakes Basic sail Pepper and mussels. Cook until mussels Are healed through and piping hot. Yield 4 Servings. Watercress and onion salad 1 Bunch watercress 2 Bunch endive about 6 ounces Well trimmed v cup coarsely chopped red onion 1 hard cooked egg. Coarsely chopped 2 Tablespoons red wine vinegar  Salt to taste freshly ground Pepper to taste remove end discard any Lough stems ram watercress rinse and Pat spin dry there should be Aboul 4 cups of leaves. Put leaves in a bowl. Cut endive Lengthwise into thin strips and add to watercress. Add onion and chopped egg. Sprinkle salad mixture with vinegar Oil Salt and Pepper and loss. Yield 4 Servings. Step by step by Pierre Franey on of my Hnott my to Mutzu eth flied in it win or Titi of not hint Ante. Tit pm i we it drat court to hit Mil at Wondim him front. Al itt him of itt ill and hmm or num no it and toy  in per in the that on. The it Tel to cask a. Tiv in y Una conf nine i pct to  us 4nf m woo Ofloy to no Wio of Pitt a tit into the  too t Tannd a to Clun Mutt in i Tut ton Filc Manhy. T � a warm to Techy Mottman by covering own. With on Hind Brt by Ella the Tuiuli round Choc Kulm Trot coun  Tor is to 30 iwand. Allowing us to Walt to trip in Ariit on hot Lar. Tow gelt ill Ink to the Bottom. Qty 3,1337 a i Man new tilt to Enow bowl path mod fact not a Yov a tying Only an Xart pour off am old pm and Rin a in cum my bowl w9t\. Repel prac a to Mother 15 to m Hunu. Mum by Ruutti to he for Elbow and off tit turd do. H mar to Dpi who found or get Tok Tao Dom Tot own we m to to Cook .11 be Ivy. Imply a Tom Imi one or Baric mom. To a stink a Oft hath up to a Pond Page 15the stars and stripes