Shrimp and Mussel Pasta
Rinse the mussels, brush and throw open. Place the mussels in a large pot, pour in the fish stock, let boil and simmer for about 10 minutes, until the mussels have opened.
Rinse the shrimps and pat dry. Peel the garlic and finely chop. Heat olive oil in a pan and saute the garlic. Add the shrimps and fry all around.
Cook the linguine pasta according to package instructions. Drain, rinse with cold water and drain.
Add cream and lemon zest to the shrimps, let simmer, and season with salt and pepper. Lift the mussels from the stock and discard closed mussels. Stir the opened mussels and pasta into the shrimps. Garnish with parsley before serving.