lb fresh PEI Mussels, steamed and shucked
cup 35% cream (whipping cream)
lb crab leg meat, chopped and cooked
lb coldwater shrimp, cooked and peeled
lb cod fillet, cooked and cubed (or white fish)
cup cheddar cheese, grated
white pepper, freshly ground
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Cook linguine according to package directions, drain and set aside.
Pour cream into large pot. Add pepper (to taste) and butter.
Reduce heat slightly. Stir in fresh PEI Mussels, fish and shellfish. Add cheeses. Blend well.
Gently stir in linguine and serve immediately.
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