In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Prince Edward Mussels in a Tomato Sauce and Linguine With Leeks and Basil, from Alizé at the Palms Casino Resort in Las Vegas, Nevada.

The Palms Casino Resort in glitzy Las Vegas is home to the equally glitzy Alizé restaurant. High on the 56th floor, customers can enjoy a spectacular 360-degree panoramic view of the famed Strip, while in the center of the room is a two-story wine tower displaying more than 5,000 bottles of fine vintages.

The Alizé fare, though, is firmly rooted in the classics. Executive chef Jacques Van Staden has created a traditional French menu with contemporary accents.

“What happens in Vegas stays in Vegas,” goes the city’s catchy slogan, but we’ve managed to “steal” Van Staden’s recipe for Prince Edward Mussels in a Tomato Sauce and Linguine With Leeks and Basil.

More about the chef
Jacques Van Staden was born in Pretoria, South Africa, where his passion for cooking was awakened while assisting his Italian grandmother in the kitchen from age 7. In 1990 he arrived in Washington, D.C., and took a job cooking at the South African Embassy while attending L’Academie de Cuisine in suburban Maryland.

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Van Staden’s first job as a professionally trained chef was at the historic Occidental Grill, a power-dining venue just around the corner from the White House. He then moved on to Jean-Louis, the restaurant of the late chef Jean-Louis Palladin in the famous Watergate Hotel, where he would quickly advance to sous chef. He next worked as executive sous chef under another master, when in 1995 Gray Kunz opened a D.C. branch of his renowned New York restaurant Lespinasse. At this bastion of haute French cuisine, Van Staden continued to refine the classical techniques he developed at the Watergate.

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In 1996, Van Staden was tapped by yet another of D.C.’s most influential restaurants, Citronelle, where chef/owner Michel Richard, one of the leaders of the California-French movement, appointed him executive chef. Yearning, however, to own his own restaurant, Van Staden opened a casual Mediterranean eatery called Café Olé before returning to the Watergate as executive chef for the entire hotel.

When the Aladdin Hotel lured him to Las Vegas in 2000 to work as executive chef at its high-end London Club, he was in a position to be noticed by André Rochat, who persuaded him to sign on as chef de cuisine at Alizé in 2003.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Prince Edward Mussels in a Tomato Sauce and Linguine With Leeks and Basil
($25.00 at Alizé. Cook-at-home cost is $5.73.)

10 fresh Prince Edward Island mussels ($1.75)
1/2 shallot, thinly sliced ($0.24)
1 clove garlic, finely chopped ($0.08)
1/4 cup olive oil ($0.28)
1 vine-ripe tomato, diced ($0.45)
1/2 cup dry white wine ($0.60)
1 pinch saffron ($0.90)
8 ounces linguini ($0.75)
2 tablespoons olive oil ($0.14)
1 cup diced leeks ($0.34)
1/8 teaspoon white pepper ($0.05)
1/8 teaspoon salt ($0.01)
1 sprig of fresh basil ($0.12)
1 tablespoon fresh parsley, chopped ($0.02)
2 tablespoons parmesan cheese, grated ($0.09)

Place the mussels under cold water and rinse well; then remove the beard. (Beards look like small pieces of thread that hang from the mouth of the mussel.) Remove with a knife and discard. Dry mussels completely with a towel. Prince Edward Island mussels can be found at most seafood markets and some supermarkets. Local mussels can be used if Prince Edward mussels are not available.

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Heat 1/4 cup olive oil in a large sauté pan, then add the mussels. Toss mussels for about 40 seconds, then add thinly sliced shallots and chopped garlic. (Onion can be substituted for shallots.) Toss mussels again after several seconds, then add diced tomatoes just before garlic turns brown. Cook with tomatoes for 3 minutes; then add wine and saffron. Cover with a lid and cook for an additional 2 to 3 minutes, or until all the mussels have opened. Prepare pasta by tossing cooked linguini in a hot sauté pan with the olive oil, diced leeks, basil, salt and white pepper. Garnish with fresh chopped parsley and Parmesan cheese.

Palms Casino Resort (56th Floor)
4321 W. Flamingo Rd.
Las Vegas, NV 89103
702-951-7000
www.alizelv.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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