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Prepare the seafood for cooking. Scrub the outside of the mussels to remove any traces of beard or grime. Throw out any suspicious mussels, such as any that smell bad or won't close when rinsed. Also clean and rinse the shrimp. If the seafood is frozen, it does not need to be completely thawed, but do clean them well since it's going straight from pot to plate.
Bring a large pot of water for the pasta to a boil. Add the SOUP BASE and stir. Add the pasta and cook until al dente (for whole grain pasta, boil about 2 minutes longer than regular pasta to achieve the same tenderness). Reserve 1/4 cup of pasta water when draining. Place in a serving bowl and toss with a bit of olive oil to prevent sticking.
Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted.
In a separate large pan with a lid, heat the olive oil over medium heat. The oil is ready when you can either smell it or notice just a bit of steam rising from the pan. Toss in the garlic and shallots, and cook until tender and just starting to brown. Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook until the wine is reduced to about half or less.
Remove the lid, add 3 TB. of the reserved pasta water, the mussels and shrimp. Cover and allow the seafood to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water). Stir in the cheese and cook for about a minute or so with the cover off. You may need to cook longer if you have a cooler pan. Squeeze the juice from one half of the lemon and remove from heat. Stir well to get all the good flavor from the bottom of the pan, salt and PEPPER to taste.
Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine. Garnish with extra grated Romano, black pepper and lemon slices.
A note from Jennifer: "You can swap out the seafood and veggies for whatever tickles your fancy. I've made it with white fish (yum), scallops (double yum) and with broccoli or fresh green beans."
Prep. time: 15 minutes
Cooking time: about 10 minutes for pasta, 10 minutes for seafood
Serves: 4
Nutritional Information:
Servings 4; Serving Size 1 1/2 cups (427g); Calories 660; Calories from fat 170; Total fat 19g; Cholesterol 140mg; Sodium 1760mg; Carbohydrate 78g; Dietary Fiber 6g; Protein 45g.
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