- 4 quarts fresh mussels
- 1 (16 ounce) package linguini pasta
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 tablespoons chopped fresh parsley
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 cups white wine
- Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
- Divide pasta into 4 bowls and spoon mussels over noodles.
- Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.
03/30/2017
recipepes.com
mussels mariniere, recipe
PT15M
PT1H
5
455 calories
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